Hob Method

Cup of Yum
1. Preheat the oven to 160C (325F).
2. Heat the oil in a large lidded pot (Dutch Oven) or mist with cooking spray. Brown the beef over high heat, in batches, until nicely coloured then set aside.
3. Deglaze the pan with a splash or red wine or beef stock, scraping any browned bits that have stuck to the pot.
4. Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar (or sweetener). Cook over low heat for 7-10 minutes, stirring occasionally, until softened. If the pot gets too dry you can add a splash of stock.
5. Stir in the beef, tomato purée, chopped tomatoes, red wine vinegar, stock/wine and bring to a rolling simmer.
6. Cover and cook in a preheated oven for 2 ½ hours until the sauce has thickened and meat is tender.
7. Discard the cinnamon stick, orange peel and bay leaves. Check the seasoning, adding salt and pepper to taste.
8. Garnish with the chopped parsley and serve with roast potatoes or mash and some crusty bread.

Instant Pot Method

Note you will need use less liquid if using a pressure cooker.

1. Heat the oil in your Instant Pot using Saute/High. Brown the beef over high heat, in batches, until nicely coloured then set aside.
2. Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar (or sweetener).
3. Stir in the beef, red wine vinegar and a total of 1/2 cup (120ml) liquid either beef stock or half stock half red wine.
4. Add the chopped tomatoes and puree but do not stir. Seal the pot and cook on HIGH PRESSURE for 35 minutes. Allow pressure to release naturally.
5. If the stew requires further thickening, consider adding 1 tbsp cornflour diluted in equal amount of cold water and heating through.
6. Discard the cinnamon stick, orange peel and bay leaves. Check the seasoning, adding salt and pepper to taste. Garnish with parsley and serve.

Slow Cooker Method

Note you will need use less liquid if using a slow cooker. If your cooker allows for searing then follow the steps using the inner pot, otherwise use a pot then transfer to cooker.

1. Heat the oil in a large lidded pot (Dutch Oven) or mist with cooking spray. Brown the beef over high heat, in batches, until nicely coloured then set aside.
2. Deglaze the pan with a splash or red wine or beef stock, scraping any browned bits that have stuck to the pot.
3. Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar (or sweetener). Cook over low heat for 7-10 minutes, stirring occasionally, until softened. If the pot gets too dry you can add a splash of stock.
4. Stir in the beef, tomato purée, chopped tomatoes, red wine vinegar and and a total of 1/2 cup (120ml) liquid either beef stock or half stock half red wine. Bring to a simmer.
5. Transfer to slow cooker, cover and cook on LOW for 8 hours or HIGH for 6. If the liquid needs to be reduced further, continue to cook on HIGH uncovered for a further 30 minutes.