Slow cooked Beef Stew with an Asian twist

1 kg beef (preferrably Camto part)

4 medium size potatoes (chopped into quarters, add this in the morning)

2 carrots (peeled and chopped into chunks)

2 onions (quartered)

1 bulb garlic (peeled, whole)

4 pcs bay leaves

2 stalks celery (slice)

1 tbsp fish sauce

1 tbsp soy sauce (Umami style)

Salt and pepper to taste

Dash of cayenne pepper

2 cups Red wine

½ cup water

3 sprigs of Parsley chopped

1 can button mushroom (drained) (add this the next morning)

5 pcs shitake mushroom (sliced lengthwise)

2 tbsp cornstarch for thickener, diluted in 2tbsp. Water ( add last when everything is cooked)

¼ cup black olives, pitted

Place all ingredients in a Breville slow cooker, set to auto and leave overnight. Season to taste before serving. Can be serve with cheese toppings preferably Parmesan or any cheese available

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Slow cooked Beef Stew with an Asian twist