This is an all time favourite. Takes moments to prepare but then needs about 7hrs on high in the slow cooker.

One chopped red onion

A thumb sized piece of fresh ginger peeled and chopped very small

One large garlic clove, finely chopped

2 tbsp tomato puree

2 tsp brown sugar

1 tbsp balsamic vinegar

450 ml stock

1 tsp marmite

2 tbsp plain flour

500-700g lean cubed beef (amount depends on how much meat to sauce you want, I go for about 500g or less but buy better quality meat)

http://www.towngatebutchery.com

5-6 bay leaves

Put it all in the slow cooker and stir it together. Turn it onto high. Leave for 7 or so hours, until the meat is tender.

I served it with pureed cauliflower.

Half a cauliflower head chopped into smallpieces and steamed until soft. Put into the mixer and whizz with a tbsp or so of creme fraiche and some salt until smooth.

I also had some steamed green beans.

Delicious