Ingredients
Method
1.
Peel onions, leaving root end intact. Combine onions with celery, carrots, thyme, beer, stock, paste, sauce, sugar and mustard in a 5-litre (20-cup) slow cooker. Add beef; turn to coat in mixture. Cook, covered, on low, about 9½ hours.
2.
Discard thyme. Add beans to cooker; cook, covered, on low, for 30 minutes. Season to taste.
3.
Serve beef sprinkled with extra fresh thyme, if you like.
Serving suggestion: Creamy mashed potato or cheesy polenta.
Suitable to freeze at the end of step 2.
Tip: You will need 1 bunch of baby carrots. They may also be sold as ‘dutch’ carrots.
Note
