Prepare the beef: Pat the beef cubes dry with kitchen paper — this is crucial for achieving a good sear. In a large bowl, toss the beef with the flour, salt, and pepper until each piece is evenly coated. The flour should look like a light, dusty coating on every surface.

Sear the beef in batches: Heat one tablespoon of oil in a large, heavy-based frying pan over medium-high heat until it shimmers and a single drop of water sizzles on contact. Add half the beef in a single layer — do not overcrowd the pan. Let the beef cook undisturbed for 3-4 minutes until the underside is a deep, mahogany brown and you can hear a steady sizzle. Turn each piece with tongs and sear the other side. The smell at this stage is incredible: rich, savoury, and deeply meaty. Transfer the seared beef to the slow cooker. Repeat with the remaining oil and beef.

Cook the aromatics: Reduce the heat to medium and add the diced onions to the same pan. Stir frequently, scraping up the browned bits from the bottom — those are concentrated flavour. Cook for 5-6 minutes until the onions are soft, translucent, and smell sweet. Add the minced garlic and cook for one more minute, until it becomes fragrant but not coloured.

Build the gravy base: Stir in the tomato paste and cook for 2 minutes, stirring constantly. The paste will darken slightly and smell richer. Pour in the beef stock and balsamic vinegar, then bring to a gentle simmer while scraping up any remaining browned bits from the pan. The liquid should be a deep, reddish-brown and smell intensely savoury.

Slow cook: Pour the onion and stock mixture over the beef in the slow cooker. Add the bay leaves and dried thyme, then stir to combine. Place the lid on and cook on low for 6-8 hours, or on high for 3-4 hours. After about 4 hours on low, your kitchen will smell like a Sunday roast — warm, beefy, and utterly inviting. The beef is ready when it offers no resistance to a fork and the gravy has darkened to a rich brown.

Thicken the gravy: Once the beef is tender, use a slotted spoon to transfer the beef pieces to a plate and keep warm. Discard the bay leaves. In a small bowl, whisk the 2 tablespoons of flour with 4 tablespoons of cold water until completely smooth — there should be no lumps at all. Pour this slurry into the slow cooker with the remaining liquid, then turn the slow cooker to high. Stir well and let it cook, uncovered, for 15-20 minutes. The gravy will visibly thicken, turning from a thin jus to a glossy, velvety sauce that coats the back of a spoon. You should see it shimmer as you stir.

Finish and plate: Stir the butter into the gravy until it melts completely — this adds a final, professional sheen. Return the beef to the slow cooker and stir gently to coat. To serve, spoon a generous portion of rice onto each plate, creating a slight well in the centre. Ladle the beef and gravy over the rice, letting it pool around the edges. Garnish with a generous sprinkle of fresh parsley and a crack of black pepper.