INGREDIENTS
STOVE TOP – QUICK
Cuts: Yajambee Rump, t-bone, rib eye on bone (one packet of each)
SLOW COOKER – SET AND FORGET
Oyster blade, y-bone, diced beef, topside roast and blade roast cut into desired tips (approx. 700g)
BEEF SEASONING
1 tsp brown sugar
¼ tsp black pepper
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp chilli powder
½ tsp paprika
3 tbsp flour
GRAVY
¼ cup dry red wine, optional
1 small onion
3 cloves garlic, minced
2 cups beef broth
3 tbsp COLD butter, separated
¼ tsp dried thyme
¼ tsp dried rosemary
1 tsp onion powder
½ teaspoon garlic powder
1 ½ tsp Worcestershire sauce
¼ cup cold water + 3tbsp corn starch
METHOD
1. PRO TIP: Measure out all ingredients and combine all seasonings prior to beginning.
2. Cut meat into 1-inch cubes, discard any large pieces of fat.
3. Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.
4. Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don’t cook the beef all the way through. You want it to cook in the gravy to add more flavour.
5. Add ¼ cup wine and use a silicone spatula to “clean” (deglaze) the bottom of the pan, removing any brown remnants. These bits add flavour!
6. FOR SLOW COOKER: Add the beef and all the gravy ingredients to the slow cooker and cook on low for 3-4 hours, until meat is tender.
7. FOR STOVE TOP CONT’D: Let the wine gently bubble and reduce by half. Reduce heat to medium and add 2 TBS butter and the onions. Cook until softened, about 5 minutes.
8. Add the garlic and cook for 1 minute.
9. Add all gravy ingredients except the cornstarch and cold butter. Bring to a boil.
10. Whisk in the cornstarch a little at a time. Stir continuously.
11. Reduce heat to medium and add the beef along with ALL of the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.
12. Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called “Monter au Beurre” and it adds a smooth, velvety finish to sauces and gravies.
13. Serve with mashed potatoes and vegetables!
