Step 1

Put the peas in a large bowl and pour over 550 millilitres of water and leave overnight. Drain the peas and rinse well in cold water.

Step 2

Put the peas in a saucepan with the beef stock and bring to a simmer. Cook for 10 minutes then turn off the heat.

Step 3

Peel the potatoes, swede and carrots and cut into cubes of about 1 centimetre.

Step 4

Put the carrot, swede and potato in the bottom of the slow cooker.

Step 5

Finely chop the onion.

Step 6

Heat the oil over a medium heat in the frying pan. Add the onion and cook for 3 - 5 minutes until softened.

Step 7

Transfer to the slow cooker with a slotted spoon.

Step 8

Cut the meat into bite sized pieces.

Step 9

Sear the meat on all sides. You may need to add a little more oil. When all the meat has been seared return it to the pan.

Step 10

Sprinkle over the flour and stir with a wooden spoon so that it coats the meat.

Step 11

Add the stock, thyme and pepper to the pan and bring to a simmer.

Step 12

Transfer to the slow cooker.

Step 13

Cook on low for 10 hours or high for 6 - 8 hours.

Step 14

Check the seasoning before serving.

Step 15

Scatter over some chopped parsley if liked and grab a spoon.