750g Chuck steak
1 Large onion
500ml Beef stock
4 Cloves garlic
100ml Tub tomato paste
2 Teaspoons paprika
½ Teaspoon pepper
Rice to serve
Apparatus: Thermal cooker
Step 1: Prepare ingredients by mincing up garlic; dicing onion into rough wedges; peeling and chopping carrots into ovals; and dicing chuck steak into 1 inch cubes.
Step 2: Place onion, garlic and carrots into the thermal cooker pot, heat on stove, stirring.
Step 3: Add beef stock, water and tomato paste and bring to a boil. Then add paprika and salt.
Step 4: After the liquid has begun to boil, add chuck steak to the pot and cook for 5 minutes before placing thermal pot into the thermal shell. Allow cook for at least 4-5 hours.
Step 5: 45 minutes before dinner, cook rice.
Step 6: When rice has finished cooking, remove pot from thermal shell, and re-heat on stove until the stew returns to a boil. Serve over rice.