Switch on the Slow-Cooker on HIGH – place the Butter in the Slow-Cooker and cover – leave to pre-heat for 20 minutes
Add the Onions, Garlic and Caster Sugar to the melted Butter in the Slow-Cooker – stir, cover and cook for 1 hour until softened
Meanwhile, remove all visible fat from the Rump Steak – cut into 1 centimeter ( 1/2 inch) thick pieces – season well with Salt and Black Pepper
Heat the Oil in a skillet – brown the meat on all sides – add to the Onion mixture in the Slow-Cooker (reserving the juices in the skillet) – gently mix the meat with the Onions, cover the Slow-Cooker
Off the heat – add the Flour to the skillet and stir until a paste has formed – gradually add the Beef Stock and Ale / Lager – stir through – place skillet on low heat and warm through the sauce ( 1 – 2 minutes only) – pour the sauce over the meat mixture in the Slow-Cooker – add the Thyme and Bay Leaf, mix the Cocoa Powder with a little cold water until smooth and stir into the meat mixture – cover and reduce heat to LOW – cook 6 hours until tender – discard the herbs
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.