Cup of Yum
1. Preheat the oven to 160C (320F) and set the shelf on lower third of the oven.
2. Cut your beef into chunky cubes (unless you have purchased it already diced). Trim any visible fat and pat dry with kitchen paper. Season liberally with salt and freshly ground pepper.
3. Spray a large casserole dish with olive oil and brown the beef, in batches, over HIGH heat. Use tongs to place the beef into the pan - it should sizzle. Let the meat cook for 1-2 minutes without stirring then flip over to brown the other side. If the beef is sticking to the pan, leave it to cook a bit longer until it releases easily. Repeat with remaining beef and set aside.
4. Deglaze the pan with a splash of stock. Use a wooden spoon to scrape any browned bits of meat into the pan, these will add lots of flavour to your beef casserole.
5. Add the onions, garlic, carrots, squash into the pan. Now add the bay leaf, cinnamon stick, salt and sweetener. Stir to combine.
6. Stir in the tomato paste, beef stock, balsamic vinegar and soy sauce.
7. Add the beef back into the pot and bring to a simmer.
8. Cover the dish tightly and cook for 1 ½ hours in the oven until the beef is perfectly tender.
9. Remove the bay leaf and cinnamon stick. Check the seasoning, adding salt and pepper to taste. Sprinkle with chopped parsley and serve.

Instant Pot Beef Stew

Note you only need 1 cup (250ml) of beef stock for this method.

Cup of Yum
1. Cut your beef into chunky cubes (unless you have purchased it already diced). Trim any visible fat and pat dry with kitchen paper. Season liberally with salt and freshly ground pepper.
2. Heat the instant pot on Sauté /High. Spritz with olive oil spray and wait until it displays HOSear the beef in batches to avoid overcrowding the pot. Let the meat cook for 1-2 minutes without stirring then flip over to brown the other side. If the beef is sticking, leave it to cook a bit longer until it releases easily. Repeat with remaining beef and set aside.
3. Deglaze the pot with a splash of the stock. Use a wooden spoon to scrape any browned bits of meat loose.
4. Add the tomato paste and stir. Add all the remaining ingredients ending with the beef stock.
5. Set vent to sealing then cook on High Pressure for 30 minutes then allow for natural release.
6. If the gravy requires thickening, add two tablespoons cornflour diluted in two tablespoons cold water. Hit Sauté/High and simmer, uncovered, for a couple of minutes until the sauce thickens.
7. Remove the bay leaf and cinnamon stick. Check the seasoning, adding salt and pepper to taste. Sprinkle with chopped parsley and serve.

Slow Cooker Beef Stew

Note you only need ½ cup (120ml) of beef stock for this method.

1. Follow steps 1 - 3 then transfer the beef into your crockpot. Some slow cookers allow you to sear – if that is the case then follow these steps in the slow cooker container.
2. Add all the remaining ingredients, cover and cook for 8 hours on low or 6 hours on high. Don’t be tempted to open the lid – this will just add to the overall cooking time!
3. If the gravy requires thickening, add two tablespoons cornflour diluted in two tablespoons cold water. Cook, uncovered, on HIGH until the sauce thickens.