Beef Stew

Serves 2

INGREDIENTS
280g Beef Cubes
60g Red Wine
Salt and Pepper

100g Carrots – Chunky
100g Onions – Cut Thick
30g Garden Peas
30g Parsnip – Thick Strips
1 TBSP Plain Flour
1 TBSP Butter
1/2 Clove Garlic – Minced
1 TBSP Tomato Puree
1 Bouquet Garni
600ml Beef Stock

INSTRUCTIONS
1. Marinade beef in the red wine and a pinch and salt and pepper for at least 30 minutes.

2. Once marinaded, dry off the beef with kitchen paper and dredge in flour. Keep the red wine for later.

3. Heat oil and butter in a wide pan and fry carrots on medium heat for 3/4 minutes.

4. Add in garlic and continue to fry till aromatic, careful not to burn.

5. Add the beef to the pan and brown all sides. Try not to crowd the pan otherwise you’ll end up boiling the meat not frying it. Do it in batches if too much in onw go.

6. Transfer the pan to a slow cooker.

7. To the slow cooker add in tomato puree, red wine, onion, parsnip, bouquet garni and beef stock. The total liquid should cover the all the beef and veg.

8. Slow cooker for at least 2 hours but for max tenderness over night for 8 hours.

9. When 30 mins remain add in the peas and remove bouquet garni.

10. Finally, season with salt and pepper to taste.

NOTES
Additionally you can add in suet dumpling 20 mins before finished cooking time.
Can also be done in a pot rather than slow cooker.