Heat the olive oil in a sauté pan and brown off the meat on all sides. Remove and place in to the slow cooker. In the same pan, add a touch more olive oil if needed, fry the celery, carrot and onions for about 5 minutes until they start to brown slightly.

Add the garlic, oregano, chilli and cinnamon and fry for a further minute to release the flavours. The smell you will get now is really aromatic. Add the red wine vinegar and deglaze the pan by reducing by half and scraping the residue from the bottom of the pan. This is the intense flavour from the beef. This should take around 2 minutes. Add the stock and tomatoes and bring to a low simmer and cook for a further 5 minutes.

Once complete add the contents to the slow cooker on top of the beef and turn on to high cook for 2 ½ hours. After this period turn the beef in the slow cooker and reduce to low for a further 3 hours.

Take the beef out, be careful as it will be very tender and almost fall apart on you if you are a little too rough. Keep warm in a dish covered in foil for about 20 minutes.

The remaining liquid and vegetables will be used to make the sauce. To do this strain the liquid into a saucepan (no vegetables required) and bring to a low simmer. Slowly add your gravy granules whisking until you have a thick glossy sauce consistency. You may not need all of the gravy granules, as this depends on how thick you want your sauce.

To serve slice the beef into ½ inch thick slices with a little of your sauce poured over the top.