Slow Cooked Red Wine Beef Stew #lowandslow
Ingredients
- 2 Tablespoons Olive oil
- 250g (sliced) Leeks
- 150g halved Carrots
- 2 Bay leaves
- 1 tablespoon Tomato purée
- 300ml (1/2 pint) Beef stock
- 300ml (1/2 pint) Red wine
- 2 tablespoons Plain flour
- 3 cloves chopped Garlic
- 1 large chopped Onion
- 750g Cubed braising beef
- A pinch of each Salt & pepper
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
A homely Beef stew to restore flagging spirits after a long day
Method
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1
1. Turn slow cooker on 'low' Heat oil in a frying pan, add beef. Fry over high heat until cubes are browning. Add onion stir for 5 minutes
2. Stir in garlic and flour, gradually mix in the wine and stock. Add tomato purée and bay leaves, add salt & pepper.
Add carrots and leeks Bring to boil then transfer to slow cooker.
3. Cover with lid and cook on 'low' for 7 hours
Serve with mash potatoes
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