Kari Kari is a Philippino dish, inspired by the Spanish Estofado. The succulent, tender beef is in a rich, sweet, glossy sauce thickened with peanuts.

Serves 4.

800g braising steak or stewing beef, cut into cubes
Low calorie virgin olive oil cooking spray
1 onion, finely chopped
2 cloves of garlic, crushed
1 tsp paprika
1/4 tsp turmeric
225g celeriac or swede (or you could use any from root vegetables or even butternut squash)
425ml beef stock
2 tbsp tamarind paste (optional)
2 tsp soft brown sugar
1 bay leaf
1 sprig of thyme
2 tbsp peanut butter (smooth or crunchy)
80g orzo
seasoning

Switch the slow cooker to High.

Spray a heavy bottomed pan with the cooking spray and brown the beef in batches. Transfer to the slow cooker with any cooking juices.

Spray the pan again with some more spray and cook the onions for about 10 minutes until softened. Add the garlic and the spices to the pan and cook for another minute.

Add the onion mix to the slow cooker and also add the celeriac or swede.

Pour in the stock and Tamarind paste (if using), add the bay leaf and thyme. Stir and cover with the lid, turn to low and cook for 4 hours or until the beef and vegetables are tender.

Turn the slow cooker back up to high, remove about 4 tbsp of the sauce and mix it with the peanut butter, stir this back into the slow cooker along with the orzo.

Put the lid back on and cook for another 45 minutes or until the orzo is cooked through and the sauce has thickened slightly.

Season to taste and serve with a selection of vegetables.