3pincheschili flakes (chilli flakes in British English)
2tablespoonsred wine vinegar
1teaspoonmarmite
1teaspoonsalt
1teaspoonground black pepper
3sprigsthyme
Instructions
Place the carrots and celery in the bowl of your slow cooker.
Heat the butter and oil in a large pan and brown the beef in batches, removing each batch to a bowl once browned. Next, sauté the onions until soft and starting to colour. Add the garlic and stir-fry for 1 minute.
Sprinkle in flour and continue to cook, stirring. If it starts to catch, add a splash of stock. Continue to stir, add the wine splash by splash, pour in the stock, and cook uncovered until the mixture has thickened and reduced. This is important to get rid of the alcohol.
Add all of the remaining ingredients and the beef, bring the mixture to a simmer, then pour it over the carrots and celery in the slow cooker bowl. Give everything a good stir, cover and cook on low for 9 to 10 hours.