Step 1

Heat half the oil in a large frying pan over medium-high heat. Add beef. Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.

Step 2

Heat remaining oil in pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Transfer to the slow cooker.

Step 3

Add wine, tomato, thyme, orange rind and bay leaves to slow cooker. Stir to combine. Cover with lid. Cook on low for 6 to 8 hours (or on high for 4 hours), removing the lid halfway through cooking.

Step 4

Remove and discard thyme, orange rind and bay leaves. Season with salt and pepper. Serve with mashed potato and green beans.