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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