Slow Cooked Beef Ragu with Chickpeas

Prepare Chick Peas according to packet directions and set aside. Meanwhile, toss the beef cubes in the flour to coat. Heat half the oil in a large frying pan and cook beef in batches until seared all over.

Add remaining oil to the pan and cook the onion and garlic until tender. Place into the pot of a slow cooker with the seared meat, carrots,celery, stock, wine, tomatoes, tomato paste, thyme and bayleaf. Mix ingredients well.

Place lid on slow cooker pot and cook on HIGH for 3 hours. Add prepared Chick Peas and cook a further 2 hours until beef is tender. Season to taste. Serve beef with pasta, mashed potato or rice.