2 x tablespoons olive oil
1.8kg Rib Fillet
3 x Small pickling onions cut into ¼
2 x garlic cloves crushed
1/3 cup dry white wine
3 teaspoons whole grain mustard
1 ½ cups of beef stock
500gms chat potatoes
1 x bunch of baby carrots peeled and trimmed
3 x sprigs of fresh thyme
½ cup of fresh peas
1/ Heat half the oil in a large prying pan over medium high heat. Cook the beef for 6 minutes, turning, or until browned all over. Place in slow cooker.
2/ Heat remaining oil in pan. Add onion and garlic. Cook stirring, for about 3 minutes or until
Softened. Add wine, reduce by half. Stir in the mustard and stock, transfer the liquid to the slow cooker.
3/ add Potatoes, Carrots and Thyme. Season with Pepper. Cover with a lid, cook on low for 6 hours or until beef until tender.
4/ Add the peas to the slow cooker and cook for around 10 minutes.
5/ Serve sliced beef with the vegetables and a little cooking liquid.
Note: if the cooking liquid is to thin add a little corn flour.