Instant Pot

1. Set instant pot to saute mode.

2. Once it displays hot, spray with some cooking oil spray. Add the beef in two batches and sear until browned all over. Season each batch with salt and black pepper as you brown.

3. Transfer each batch to a plate and set aside.

4. Spray again with some more cooking oil spray.

5. Add the onion and then a little splash of the stock to deglaze the pan (ensuring your scrape up all the flavor from the meat stuck to the bottom of the pan) continue to fry the onions for a few minutes to soften.

6. Add in the garlic, balsamic vinegar, paprika, tomato paste, prunes and stock. Mix until all combined.

7. Add back in the beef and stir.

8. Add lid and close valve (if not self sealing).

9. Set Instant Pot to Pressure Cook on high for 30 minutes.

10. Once cooking time is complete, let the pressure release naturally for 10 minutes and then you can release any remaining pressure.

11. Taste and season as needed with salt and black pepper.

12. Add in the chopped parsley.

13. If you like a thicker gravy, you can mix 1 tbsp of cornstarch with a little water to make a slurry and stir this in while gently heating until the gravy is thicker. I find it perfect just as it is.

14. Enjoy!!

Slow Cooker

1. Heat a frying pan over medium-high heat (if you have a slow cooker that sears you can use the inner pan instead). Spray with some cooking oil spray. Add the beef in two batches and sear until browned all over. Season each batch with salt and black pepper as you brown.Transfer each batch to a plate and set aside.

2. Spray again with some more cooking oil spray. Add the onion and then a little splash of the stock to deglaze the pan (ensuring your scrape up all the flavour from the meat stuck to the bottom of the pan) continue to fry the onions for a few minutes to soften.

3. Add the onions to the slow cooker with the garlic, balsamic vinegar, paprika, tomato paste, prunes and stock. Mix until all combined. Add back in the beef and stir.

4. Slow cook on low for 8 hours or high for 4 hours.

5. Check liquid for the last 2 hours and add in a little more stock if needed.

6. Taste and season as needed with salt and black pepper.

7. Add in the chopped parsley.

8. If you like a thicker gravy, you can mix 1 tbsp of cornstarch with a little water to make a slurry and stir this in while gently heating until the gravy is thicker. I find it perfect just as it is.

9. Enjoy!!