Serves 4 to 6
1. Warm the olive oil in a large frying pan set over a medium heat. Add the carrots and onions and cook for about 10 minutes, until the onions have softened and the veg have started to get some nice colour. Transfer to a slow cooker with the baby potatoes, then pour over the beef stock.
2. Add another splash of oil to the pan and raise the heat to medium-high. Generously season the beef all over with salt and pepper, then add to the pan and brown on all sides. Nestle the beef on top of the vegetables, fat side up, then season it with another pinch of salt and pepper. Add the thyme sprigs, then put the lid on the slow cooker and cook on low for 6 hours.
3. Transfer the beef to a cutting board and loosely cover with tin foil to keep warm. Remove the vegetables with a slotted spoon, place them in a bowl and keep those warm too. Discard the thyme stalks.
4. Pour the cooking liquid into a saucepan and bring to the boil, then reduce to a steady simmer. Put the cornflour in a small bowl, then remove 4 tablespoons of the hot cooking liquid from the saucepan and add it to the cornflour. Whisk until smooth, then pour the cornflour mixture into the saucepan and whisk continuously until it forms a thickened gravy.
5. Carve the beef into slices and plate up with some of the vegetables. Spoon over some of the gravy and garnish with lots of chopped fresh parsley.
This healthy, high-protein recipe is also high in vitamin A, which is necessary for good eyesight, and vitamin B12, which is necessary for the production of DNA.
Nutrient content per portion: