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Ingredients 

2 kg beef chuck steak or gravy beef

1 orange

1 large brown onion, finely chopped

4 carrots, chopped chunky

1 cup beef or chicken stock (broth)

1 cup dry red wine

1/3 cup port

1/4 cup balsamic vinegar

1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves

1 teaspoon dried rosemary or 2 teaspoons fresh rosemary leaves

3 or 4 cloves of garlic, minced

400g (1 pound) button mushrooms

2 tablespoons coconut, butter or olive oil

2 tablespoons corn flour (cornstarch) or coconut flour

Salt and pepper

1/4 cup chopped fresh chives or spring onions (green onions) 

Method 

Cut chuck or gravy beef into 75-100mm (3-4 inch) strips and place in a large slow cooker preheated on low so its warm and season with salt and pepper. 

With a vegetable peeler, peal the rind from orange, trying not to get any of the white pith and sliver the orange peal into thin slices. 

In a medium sized pan, combine peel, onion, carrots, 1 cup stock, wine, port, vinegar, thyme, rosemary and garlic. Season with salt and pepper and bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to low, cover, and cook until meat is very tender when pierced, about 5 hours. 

Once the meat is tender rinse and drain mushrooms. Cut mushrooms in half lengthwise and place in a medium size frying pan heated over medium to hot heat and add butter or oil. 

Skim off and discard fat that has formed on the surface top of the liquid in slow cooker. Ladle 1 cup liquid into the pan with mushrooms. Stir mushrooms often over high heat until boiling and pour into the slow cooker with the meat and stir to combine. In a small bowl, combine flour with 1/4 cup water. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. 

Cook for 3 hours on high

Serve with your choice of vegetables and sprinkle with chives.

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