Turn on the slow cooker. Slice the beef into 2 inch pieces. Season well. Heat 1tbsp of the olive oil and sear the meat on all sides. Remove from the pan and set aside.
Add the remaining oil to the frying pan along with the onion, garlic and ginger. Sauté for 8 minutes and then add the flour.
Cook for 2 minutes and then add the cumin, red wine, stock, honey and prunes. Mix well and then pour into the slow cooker with the beef. Place the lid on.
Cook for 4 hours on high or 8 hours on slow. Do not lift the lid while cooking or it may take longer. Serve with mash of any type and the parsley and red onion sprinkled over.
See more Beef recipes.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.