Slow Cooker Greek Beef Stew


2 to 2-1/2 lbs chuck steak
1 lb whole baby onions
1 garlic clove, peeled and cut in half lengthwise
1/2 Cup red wine
1/2 Cup beef stock
1 cinnamon stick, whole
4 cloves, whole
1 bay leaf
1 Tbsp Pinot Noir Red Wine Vinegar or Traditional Balsamic Vinegar
2 Tbsp tomato paste
2 Tbsp dried black currants

Cooked white rice


Pat the chuck steak dry with a paper towel, and then trim any visible fat (or gristly pieces) from the meat. Use a sharp knife to cut into 2 in chunks. Transfer trimmed beef cubes to the slow cooker, along with the onions, garlic, wine, stock, cinnamon stick, cloves, bay leaf, vinegar, tomato paste and some freshly ground black pepper. Gently toss to lightly coat beef with the other ingredients. Put lid on the slow cooker and cook, on high, for 4 hours.

Add the currants to the slow cooker, replace lid, and cook for a further 15 minutes to plump up the currants and warm them through. Pluck out and discard the cinnamon stick before seasoning the dish with salt and extra pepper to taste.

Serve hot on a bed of rice.