Step 1

Heat 2 teaspoons of oil in a large frying pan over high heat. Cook half of the beef for 3 minutes or until browned. Transfer to a 5.5L (22 cup) slow-cooker. Repeat with 2 teaspoons of oil and remaining beef.

Step 2

Heat remaining oil in same pan over medium-high heat. Cook onion, carrot, celery, mushrooms, bay leaf and thyme for 6 minutes or until browned. Add garlic and stir for 30 seconds or until fragrant. Transfer to cooker.

Step 3

Combine Massel Liquid Stock Beef Style, tomato paste and wine in a jug. Pour into cooker and stir to combine. Cover and cook on high for 4 hours or until beef is tender. Season.

Step 4

Serve with pasta and cheese.