Beef Stew

I did not add the green beans to this stew but added instead 10 mushrooms that needed eating up about 1 hour before stew was finished with some bisto granules to thicken the stock. I cooked it in my slow cooker for 7 hours and the beef was so tender :)

600g Beef-for stew, cubed + few Tbs flour

2 Tbs. Oil

1 medium Onion, sliced

1 Large Carrot, sliced

1 cup Red Wine 

2 garlic cloves, minced

8 new potatoes diced

½ cup Peas, frozen

¼ cup green beans frozen

2 cups Beef stock, more if needed

1/2 -1 cup water

2 Tbsp Rice Vinegar OR White Wine Vinegar and water

2 tablespoons tomato paste

1/2 tsp. parsley

1-2 Bay leaf

1/2 tsp. Sweet Paprika

1/4 tsp. dried thyme

1/4 tsp. dried oregano

Salt and Pepper to taste

1/2 tsp. Brown Sugar 

In a saute pan add oil and season the beef with 1 teaspoon of the salt and flour well each cube of beef, 

In the Dutch oven or large pot (with fitted lid), add oil and sear the beef, for about 2 or 3 minutes per side. Take the beef out and add sliced onion and carrot slices.

Scrape with the spatula or wooden spoon to get all the bits of flour from the bottom of the pan, then add Red Wine, and continue to scrape and mash/mix/to get it all in smooth texture. 

Add garlic, peas, beans and potatoes. Stir and let it boil. Once boiling add liquid, beef stock, water and rice vinegar; let it boil then add tomato paste. 

Add parsley, salt and pepper to taste, brown sugar and the rest of the spices.  

Stir well, cover and let it boil. Once it's boiling, turn the heat on low and let it simmer for at least 3 hours. (Remove the bay leaf after 1 hour) OR place in a slow cooker for 6-8 hours.

Occasionally, lift the lid and see if you need to add more water/or beef stock, stir and continue to simmer until the beef starts to fall apart. 

Serves 4 (WW points = 11)