Perfect to do in your slow cooker on a cool night. Should the liquid be a little too runny at the end, mix in a little corn flour to thicken. To be served with mash potatoes or polenta.
Servings: 4
Prepping time: 15mins
Cooking time: 2hrs
Ingredients
- 1kg diced beef
- 1kf onion
- 2 large carrots
- 2 celery stalks
- 5 cloves of parlic
- 3 diced potatoes
- 4tbs paprika
- 3tbs plain flour
- 5 diced tomatoes
- 3tbs olive oil
- 1tbs sea salt
- 1tbs black pepper
- 1 cup red wine
- 2tbs tomato paste
- 3 bay leaves
- 1 bunch of fresh thyme
- 1tbs of sugar
- 2L of beef stock
Method
- Season diced beef with paprika, flour, salt and pepper – mix thoroughly.
- Heat up olive oil in a large pot, add diced veggies (carrots, inions, potatoes, garlic, celery and tomatoes). Stir-fry until golden brown.
- Add your seasoned beef, again frying with veggies for about 5 minutes.
- Add tomato paste, stir thoroughly.
- Add red wine, beef stock and sugar. Bring to a boil.
- Once boiling, turn heat down to low simmer. Let simmer for approx 2 hours until beef is tender.