Directions

1

Add the oil to a fry pan.

2

Roughly cut the steak.

3

On a clean chopping board dice the onion, celery and carrot and set aside. Crush/mince the garlic cloves.

4

Roughly chop the tomatoes into chunks and place in a separate bowl. Add the tomato paste to the bowl, season with salt and pepper and stir to coat.

5

In separate jugs, measure out the wine and stock.

6

Add the gluten free cornflour/plain flour to a bowl or large freezer bag (less dishes the better). Season with salt and pepper. Add the chunks of steak to the bag or bowl and toss to coat.

7

On medium heat, brown the steak on all sides.

8

Once browned, place the steak into the slow cooker.

9

Add the wine and garlic to the pan and on a medium heat still, scrape down the sides to deglaze the pan. Allow the wine to reduce and simmer for 2-3 minutes.

10

Add the diced onion, celery and carrot to the pan. Season with salt and pepper. Saute in the wine mixture until the onion is translucent.

11

Remove from the stove and pour into the slow cooker.

12

Add the stock, thyme and bay leaves to the hot pan, bring the liquid to the boil and allow to simmer for 2-3 minutes. Add the tomato mixture and stir through, bring the mixture to a simmer again for 2-3 minutes. Pour the mixture into the slow cooker.

13

Combine all ingredients in the slow cooker, cover and cook on low heat for 8-9 hours.

14

Once cooked use two forks to pull the beef apart, stir through to combine the beef again, remove the bay leaves and serve immediately over pasta.