Ingredients: -
1 kg boneless stewing beef, cut into 1-2-inch chunks,
1/3 cup flour, 
Salt and pepper, to taste,
4-5 Tbsp canola oil, 
2 onions, chopped,
4 carrots, peeled and chopped
2 potatoes, peeled and chopped,
220g sliced mushrooms,
2 cups beef broth, 
1 cup red wine,
1 can condensed tomato soup,
2 bay leaves, 
1 tsp paprika, 
¼ tsp dried marjoram,
2 cups frozen peas,
METHOD: -
Place beef in a large Zip lock bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
Heat 2 Tbsp of oil in a large heavy pan over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich colour (about 8 mins). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded. Add more oil to the pan, as needed, with each batch.
Place the beef and the remaining ingredients (except the peas) in the slow cooker.
Cover the slow cooker and cook on low for about 8 hours or on high for about 4 hours, until the beef and vegetables are tender. During the final 5 mins, stir in the peas and continue cooking until heated through. This way the peas will stay green rather than turning mushy and brown.
Remove the bay leaves, season with salt and pepper to taste, a sprinkle of sesame seeds and enjoy!