Burgundy Beef Stew

(Serves 4-6)

Ingredients:

         1.5 lb (750g) braising beef
         1 large onion (chopped)
         2 garlic cloves
         1 hot chilli (finely chopped)
         2 carrots (chopped)
         6 oz leeks (chopped)
         Half pint (0.23 ltr) of burgundy wine
         ¾ pint (0.35 ltr) beef stock
         1 tin chopped tomatoes
         2 table spoons fresh torn basil
         1 table spoon of tomato puree
         2 table spoons plain flour
         2 table spoons oil
         1 oz butter
         Salt & pepper to taste

Preparation:

Add the pre-seasoned flour to a container along with the diced beef and mix thoroughly until the meat is coated.

Add the oil and butter to a hot, deep saucepan; then fry off the meat, turning until browned all over. Remove from the pan and add to the slow cooker.

To the hot pan add the chopped onions and garlic; sweat off till the onions go opaque in colour then add the wine, rosemary, basil, tomato puree, and tomatoes. Simmer for a few minutes then add to the slow cooker.

Add the rest of the ingredients, including your hot beef stock.

Cook for 8-10 hours on a ‘low’ setting, then thicken and season in accordance to earlier instructions for beef stew.

 

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