Monday, 8th June 2009

INGREDIENTS

•    450 grams stew meat (Use lean round cut into small chunks)
•    1 sweet yellow onion chopped into large pieces
•    6 cloves of garlic chopped
•    1 tbsp olive oil
•    1 can diced tomatoes
•    1-2 tsp dried thyme
•    Salt and pepper to taste
•    2 bay leaves
•    6 cups of beef stock
•    1 cup diced carrots
•    1 cup diced celery
•    2 cups diced baby red potatoes (skin on)

DIRECTIONS

1. Preheat oven to 250 degrees Celsius (you can also use stove top or crock-pot). Heat olive oil in a large oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and stock. Cover and cook in the oven for at least 4 hours. Remove pot from oven place on stove top over medium low heat.
2. Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 - 1 & 1/ 2 hours. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour into stew while it's boiling, stir then reduce heat to low. Serve and enjoy!

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