Caramelised Balsamic Beef Stew

Who can resist the comforting smell of a home cooked stew bubbling away on the stovetop? Slow cooked and hearty this stew has loads of flavour from the Caramelised Balsamic and herbs.

Ingredients

• 1kg Beef Chuck Steak, cut into bite-size pieces
• 3 tablespoons plain flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons vegetable oil
• 1 red onion, diced
• 2 bay leaves
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 250ml dry red wine
• 500ml beef stock
• 3 large carrots, peeled and chopped coarsely
• 2 large potatoes, peeled and chopped coarsely
• 2 tablespoons cornflour
• 3 tablespoons water
• 3 tablespoons Lirah Caramelised Garlic Balsamic
• ½ cup flat leaf parsley, chopped

Method

1. Place the beef pieces in a plastic bag then add the flour, salt and pepper. Shake to coat the beef evenly.
2. Heat oil in a heavy-based cast iron pan over medium to high heat. Cook the beef, in batches, until browned all over. Transfer to a plate between each batch.
3. Add a little more oil, if needed, then cook the onions for 5 minutes until soft. Add the bay leaves, rosemary, thyme and beef back to the pot then stir in the red wine and beef stock. Bring to a simmer and then reduce heat to low.
4. Cover and cook for 1 ½ hrs then stir in the carrots and potatoes and cook for a further hour until vegetables are soft.
5. In a small jug, mix cornflour and water then add to the stew and return to the boil for the sauce to thicken. Finally, stir in the Lirah Caramelised Garlic Balsamic.
6. Serve with steamed greens and crusty bread, sprinkled with chopped parsley.

Note: This recipe could be made in a slow cooker with adjusted cooking times.