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1
Switch your crock pot/slow cooker on to warm-up.
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2
Peel and slice the carrots, onions and garlic.
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3
Place vegetables in the bottom of the crock pot/slow cooker, replace lid while you work on the meat.
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4
Remove skin from the kidneys if there is any.
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5
Cut into as big or small pieces that you like, set aside.
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6
Cut the steak into 1 inch cubes, place in a zip-lock bag with the kidneys and 1/4 cup of all purpose flour, close the bag leaving some air in it and shake well to coat the meat.
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7
Remove meat from the bag and place on top of the vegetables in the crock pot/slow cooker.
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8
Replace lid.
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9
In a jug place the 1 cup of wine, 1/2 cup of boiling water, 2 oxo cubes, 1 tbsp tomato puree, soy sauce and mix well.
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10
Pour over the ingredients in the crock pot/slow cooker.
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11
Sprinkle chili flakes and rosemary on top of stew.
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12
Add as much black pepper as you like.
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13
Cook on low all day or until the meat and vegetables are tender.
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14
I have not added salt because of the stock cubes & soy sauce, but you can if liked.
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15
When cooked.
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16
Check that the stew is as thick as you like it.
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17
If not mix the 2 tsp of cornflour with 2 tsp cold water.
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18
Turn the crock pot/slow cooker to high and stir in the cornflour, a little at a time, stirring and checking that it is as thick as you want the stew to be.
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19
You don't need to add all the cornflour if it's how you want the stew.
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20
Serve with boiled potatoes and steamed broccoli or any vegetables you like.
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21
Note: You might like to add frozen peas in the last 5 minutes.
