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Slow cooking draws out the flavour and produces the most succulent, tender beef. Use your slow cooker and come home to a ready-made dinner, or cook on the stove or cooktop.
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Brilliant! I couldn't get Chuck Steak (the stuff they had was more fat than meat) so I used Gravy Beef instead, and as I don't have a slow cooker, I did it in the oven on 150oC and then upped it to 190oC for the last hour. Also added some rosemary. Everyone went for seconds and the only complaint was that we all ate too much.
Great to hear G.
Strangely I made this for dinner, then I found this recipe. I made mine with skirt steak, but I tossed my steak in the seasoned flour. I made some herb & garlic bread rolls to have with it while I was waiting for it to cook.
I love the combination of champ with this. Who could say no to it.
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