Step 1

Spice mix - Combine the whole spices with a mortar and pestle and crush until fairly ground but still quite coarse - set aside.Pro tip - you can also use a food processor but do not make a fine powder.

Step 2

Season - Cut the beef into 2-inch pieces. Season with salt and pepper. Then add flour and toss well to coat all the pieces well. Dust off excess.Pro tip - the flour will help thicken the gravy but dusting off excess will prevent it from burning during searing.

Step 3

Sear - Heat a tablespoon of oil in a skillet. Sear the floured beef pieces on all sides. Remove from the pan - keep warmPro tip - Do not crowd the pan, do this in batches so you sear not stew the meat.

Step 4

Saute - In the same skillet over medium heat, add the remaining oil and saute the onions and garlic until the onions are translucent.

Step 5

Sauce - add the vinegar, Worcestershire sauce, and tomato paste, followed by the broth. Deglaze the pan and bring it to a boil.

Step 6

Slow cook - Transfer everything to the slow cooker. Add the meat, followed by the sauce, spices, and remaining ingredients. Cover and cook until fork tender. This will take about 4 to 5 hours on high or 6 to 8 hours on low. Pro tip - if you want a thicker sauce, add a cornstarch slurry (1 tsp of cornstarch with 1/4 cup water) at the final hour of cooking.

Step 7

Stovetop - Return the beef pieces to the pan along with any remaining ingredients. Cover and cook on low for 1 ½ to 2 hours stirring every 20 minutes. Pro tip - you may need to add additional water if the braising liquid is reduced.

Step 8

Oven - Instead of cooking on the stovetop, cover the pan with aluminum foil and transfer to a preheated oven at 325℉/160℃/Gas Mark 3 for 2½ to 3 hours. Pro tip - cover the pan tightly to keep all the steam in otherwise you will lose braising liquid.