Stews are perfect for winter. Make a large pot to freeze for another day for share with your friends!
- Beef (cubed) (500g)
- Bay leaves (2)
- Onions (sliced) (2)
- Garlic (sliced) (5 cloves)
- Peppercorn (1 tbsp)
- Red wine (1/2 bottle)
- Beef broth (1 cup)
- Flour (2 tbsp)
- Tomato puree (3 tbsp)
- Mushrooms (1 handful)
- Potato (cubed) (2)
- Carrot (sliced) (1)
- Thyme (3 sprigs)
How to Prepare
Put beef, 1 onion, garlic, 1/2 tbsp peppercorn, bay leaves, red wine, beef broth into a ziplock bag an marinade overnight.
If liquid stock if unavailable, dissolving 1 cube of stock in 1 cup of water works too.
Skim away impurities and toss away bay leaves, onion, garlic and peppercorn remains while saving the mixture.
Add another freshly sliced onion with a dash of black pepper, 1/2 tbsp of peppercorn and the tomato puree into the mixture with the beef and pop everything into a slow cooker.
Cook for 2 hours on high heat.
After 2 hours, add in the potatoes, mushrooms and carrots with another dash of pepper and a glug of red wine.
You may want to add other veggies like parsnips too.
Mix the flour with a bit of water till smooth and add it in slowly to thicken the stew.
Stew for another 4 hours or more.
Serve with rice or bread!