Slow Cooker Braised Beef and Onions

Method

1. 1.

   Heat the oil in a large frying pan over high heat. Cook the steaks in two batches for 3 minutes each side until browned. Transfer the steaks to the slow cooker.

   Don't overcrowd the pan when browning, or the meat will steam rather than sear.

2. 2.

   Add the butter to the pan and cook until foaming. Add the sliced onions and cook over medium-low heat for about 10 minutes until tender and browned. Add the garlic and cook for another minute until aromatic.

   Adding onions as soon as the butter foams prevents the butter from burning.

3. 3.

   Add the tomato paste to the pan and cook, stirring, for 1 minute. Pour in the chicken stock, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a simmer, then pour everything over the steaks in the slow cooker.

   Cooking the tomato paste for a minute removes any metallic taste.

4. 4.

   Cover the slow cooker and cook on High for 5 hours or until the beef is tender.

5. 5.

   In a small bowl, combine the cornflour and water to create a slurry. Pour this into the slow cooker and cook for an additional 20 minutes until the sauce has thickened. Stir through the chopped parsley.

6. 6.

   Sprinkle with extra parsley and serve warm.