By Sebastian Figg

Ingredients

2 tablespoons olive oil

1 kg stew meat, cut into 2.5cm cubes

Salt and ground black pepper, to taste

1 500g baby red potatoes, quartered

4 carrots, cut diagonally into 1/2-inch-thick slices

1 onion, diced

3 cloves garlic, minced

2 cups beef broth

2 cups of Sydney Brewery Agave Ginger Cider

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

1 teaspoon caraway seeds, optional

2 bay leaves

1/4 cup flour

Method

  1. Heat oil in a large pan over medium heat.

  2. Season beef with salt and pepper, to taste. Add beef to the pan and cook until browned.

  3. Place beef, potatoes, carrots, onion and garlic into a slow cooker. Stir in Cider, beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.

  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

  5. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

  6. Enjoy.