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)
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.