This beef and vegetable stew is easy to make and great for a cold winter night.
(serves 4)
Get This -
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
800g beef chuck steak, trimmed, cubed
2 large carrots, peeled, roughly chopped
2 celery stalks, roughly chopped
1 large potato, peeled and cubed
1/4 cup flat leaf parsley, chopped
1/3 cup red wine
2 tablespoons plain flour
2 tablespoons tomato paste
1 tablespoon dijon mustard
2 x 410g cans diced tomatoes
2 cups beef stock
Do This -
Place beef, flour, salt & pepper in a zip lock bag. Shake until well coated.
Heat oil in large pot. Add onion. Cook, stirring, for 4 minutes or until onion has softened. Add garlic. Cook for 1 minute. Add beef. Cook for 5 minutes or until browned.
Add carrot, celery , parsley and potato. Cook, stirring, for 3 minutes. Add wine. Bring to the boil. Add tomato paste, tomato and beef stock. Bring to the boil. Cover with lid. Reduce heat to low. Cook for 3 hours.
Serve with crusty bread or dumplings.
