slow cooked red wine beef stew
Ingredients
- 700 g stewing beef cut into 3 cm cubes
- 2 tbsp rapeseed oil
- 1 onion sliced
- 3 smoked Garlic Cloves crushed
- 5 carrots cut into chunks
- 2 Sprigs Thyme
- 1 sprig rosemary
- 1 tbsp tomato puree optional
- 600 ml red wine (or use half red wine and half beef stock)
- Salt & Pepper to season
Method
- Over high heat, in a smoking hot pan, caramelised the beef cubed, in batches, on all sides with some rapeseed oil. Season with salt and pepper and remove from the pan into the slow cooker bowl.
- With a wooden spoon, scrape the pan content and transfer into the slow cooker bowl.
- In the slow cooker bowl, add the onion, garlic, carrots, parsley, thyme, rosemary, and season well with salt and pepper. add the tomato purée and pour in the red wine.
- Stir all the ingredient and cover the slow cooker with the lid and cook for 8-9 hours on low.
- Check the seasoning and serve with a tasty mash potato.
