INGREDIENTS

1 tablespoon olive oil

750g Coles Australian Beef Chuck Casserole Steak, cut into 4cm pieces

1 brown onion, finely chopped

1 tablespoon ginger, finely grated

1 cinnamon stick or quill

1 tablespoon ground cumin

2 teaspoons turmeric

400g can crushed tomatoes

1/2 cup (125ml) beef stock

1/3 cup (55g) currants

1kg sweet potato, peeled, cut into 4cm pieces

75g fetta, crumbled

2 tablespoons flaked almonds, toasted

Coriander leaves, to serve

Lime wedges, to serve

Lebanese bread, to serve

METHOD

Step 1

Heat the oil in a large frying pan over high heat. Cook one-third of the beef, turning, for 3 mins or until browned all over. Transfer to the bowl of a 20-cup (5L) capacity slow cooker. Repeat with remaining beef.

Step 2

Add the onion, ginger, cinnamon, cumin, turmeric, tomato, stock, currants and sweet potato to the beef in the slow cooker. Cook on high for 4 hours, or on low for 6 hours, or until beef is very tender.

Step 3