Slow Cooked Beef Stew

This recipe is also ideal for the slow cooker - follow the same recipe but reduce the stock to 200ml, as you don't need as much liquid for slow cooker stews. Cook on low for around 8 hours.

Ingredients

Coconut oil (or olive oil/spray)
1 onion (roughly chopped)
2 celery sticks (roughly chopped)
4 carrots (roughly chopped)
2 garlic cloves (roughly chopped)
1 tablespoon of spelt flour
1/2 teaspoon of cinnamon
500g of cubed lean beef stewing/casserole steak
2 tablespoons of tomato puree
3 tablespoons of balsamic vinegar
125ml of red wine (optional)
400ml of beef stock
A few sprigs of fresh thyme
Salt & pepper

Method


1. Preheat the oven to 150℃.

2. In a lidded ovenproof casserole dish heat the oil. Add the onion, carrots and celery and cook on high heat until tender (about 4 minutes).

3. Add the garlic and cook for a further minute.

4. Combine the flour and cinnamon together with salt & pepper in a medium sized bowl. Toss the beef in the spiced flour until all pieces are covered.

5. Put the beef and any extra flour into the casserole dish. Also add in the tomato puree, balsamic.  vinegar, wine, stock, and thyme.

6. Bring the stew to the boil, cover with the lid and put into the oven to cook for 1 and a 1/2 hours until the vegetables and meat are tender.

Serve with mash, couscous or rice and steamed greens.

Enjoy x