RECIPE OVERVIEW
This is a delicious beef stew recipe that tastes even better on the second day.
Ingredients
Serves: 4 people
-
3
-
Bay Leaves
-
230
mls
Beef Stock
-
1
-
Black Pepper
To Season -
2
-
Carrots
Peeled and cut into thick slices -
2
tbsp
Plain Flour
For dusting -
500
mls
Red Wine
-
1
-
Sea Salt
To Season -
2
lb
SuperValu Beef
-
4
sprigs
SuperValu Fresh Thyme
-
4
cloves
SuperValu Garlic
Crushed -
1
tbsp
SuperValu Olive Oil
-
5
oz
SuperValu Shallots
Peeled and Trimmed -
3
tsp
SuperValu Tomato Purée
Method
1. Preheat oven to 150C. Season beef with salt & pepper and dust with flour. Place a large hob proof casserole dish over a medium heat and add a dash of oil. When hot, brown the beef (in batches if necessary) until colored on both sides.
2. Add diced carrots, onions, garlic & herbs, stirring over a medium heat for 2-3 minutes.
3. Pour in the red wine to deglaze the pan, boil for 2-3 minutes, then stir in the tomato puree.
4. Add the stock and bring to simmering point. Mix well, then cover with a lid but allow some steam to escape.
5. Place in the oven for 2.5 hours or until beef is tender.
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