Slow-cooked beef stewIngredients:500g slow cook beef chunks1.5 tbsp olive oil or beef tallow1 large onion, chopped2 garlic cloves, minced1 large carrot, sliced1 celery stalk, chopped1 tbsp tomato paste1 tsp plain flour (optional)350ml beef stock (or bone broth)100ml red wine (optional)1 bay leaf½ tsp dried thymeSalt and pepper to tasteInstructions:Brown the beef: In a heavy pot or Dutch oven, heat oil over medium-high heat. Brown the beef chunks in batches for a rich, caramelised flavour. Set aside.Sauté the veg: In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.Add tomato paste & flour: Stir in tomato paste and flour (if using), cooking for 2 minutes to build flavour and thicken the stew.Deglaze: Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot.Simmer: Return beef to the pot. Add stock, bay leaves, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to low.Slow cook: Cover and simmer for 2.5 to 3 hours, or until the beef is tender and the sauce is rich. Alternatively, cook in a slow cooker on low for 6–8 hours. Or use an Instant Pot set on high pressure for 1 hr.Serve: Enjoy with mashed potatoes, crusty bread, or over creamy polenta.
