Prep time: 15 minutes
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.
- 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
- Place the beef pieces in a plastic bag then add the flour, salt and pepper. Shake to coat the beef evenly.
- 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.
- 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.
- Cover and cook for 1 ½ hrs then stir in the carrots and potatoes and cook for a further hour until vegetables are soft.
- 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.
- 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.