Spray a large skillet or shallow casserole dish with olive oil spray and sear the beef on all sides. This can take up to 10-15 minutes but adds so much flavour. You want to trigger the Maillard reaction – in layman’s terms you want to brown the beef until nicely coloured.
Set the beef aside and deglaze the pan with white wine (or red wine or beef stock), scraping any browned bits into the stock with the back of a wooden spoon. This is where a lot of the flavour comes from so don’t skip it!
Use a slotted spoon to remove the vegetables from the slow cooker. Check the beef using a meat thermometer (see guidelines below) or by piercing with a knife – it should be tender.
Medium rare – 55°C (131°F)
Medium – 60°C ( 140°F)
Medium well – 65°C (149°F)
Well done – 70°C+ (158°F)