Beef & Carrot Stew
Adapted from Getaway Magazine
Hearty Beef & Carrot Stew
Ingredients
2kg Beef Shin, cut into cubes
60ml Vegetable Oil
125ml Flour
Salt and Pepper, to taste
2 Onions, peeled and quartered
2 Leeks, white parts only, finely sliced
2 large Carrots, peeled and grated
6 more large Carrots, peeled and cut in 3cm chunks
1 stick of Celery, finely sliced
4 cloves Garlic, peeled and chopped
45ml Tomato Paste
250ml Red Wine
1 tin Tomatoes, chopped
30ml Dark Soy sauce
5 fresh Sage leaves, sliced
3 sprigs of Thyme, leaves stripped
2 Bay Leaves
1 sprig of Rosemary
750ml Beef Stock
Method
Toss the meat in seasoned flour to coat it.
Heat oil in a large casserole dish.
Fry the beef cubes until crusty and golden brown (May have to be done in batches).
Turn down the heat and add the onion, leek, carrot, celery and garlic.
Cook gently for five minutes, stirring often.
Stir in the tomato paste and cook for another minute.
Add the red wine, tomatoes, soy sauce and herbs. Stir well.
Add the stock (top up with enough water to cover the ingredients).
Cover the pot with a lid and place in the oven for an hour at 160°C.
Stir and turn the heat down to 150°C.
Cook for another 2 to 3 hours, or until the beef is tender.