Italian slow cooked beef stew

A hearty and delicious winter dish, with a side of nostalgia. My mum used to make it all the time and now I am too, for my family.
– Julie Camilleri
1 onion, chopped
1/2 tsp salt
1/2 tsp of black pepper
1 tbs of Worcestershire sauce
1/2 cup red wine
3 potatoes, peeled and diced
2 carrots, peeled and diced
2 x 400g canned peeled tomatoes
1 cup frozen peas
500g chuck beef steak
1/2 tsp minced garlic
2 celery stalks chopped
small pasta or rice, to serve
Turn on the slow cooker for 1/2 hr to heat up.
Once heated add 3 tablespoons of olive oil and diced meat, to slightly brown.
Add chopped vegetables, Worcestershire sauce, peeled tomatoes and wine. Season with salt and pepper.
Allow to simmer in slow cooker for 4 hours.
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Serve with small pasta and rice.