Ingredients

• 300g chuck steak, cubed
• 1 red onion
• 1 can pineapple, cut into 2cm cubes
• 1 can skinned tomatoes in juice, cut into 2cm cubes
• 1 each green pepper, carrot and parsnip, cut into 2cm cubes
• Soy sauce
• 1 Tbsp flour
• 1 cup peas, cooked

Method

Brown chuck steak in fry pan. Slice red onion and cook in same pan with the beef juices until soft.

Transfer to a slow cooker with the pineapple, tomatoes, pepper, carrot and parsnip. Add a good shake of soy sauce. Put on lid and cook on high for 1 hour, then turn t low and cook a further 3-4 hours. Season to taste. If thickening is needed, mix a heaped tablespoon of plain flour, whisking to remove all lumps. Add to meat as needed when cooked and turn to high for 15 minutes. Add peas just before serving. Serve with new unpeeled scrubbed potatoes and steamed broccoli.