With January nearly over and it doesn’t look like the temperature is going to heat up anytime soon, why don’t you treat yourself with this mouth-watering recipe from Island Menu.
Perfect for a schedule free weekend or livening up a boring Sunday afternoon, this slow cooking recipe is sure to leave you with plenty of leftovers – ideal for Mondays when you have the post-weekend blues. Serve this meal with a side of veg and rice if you’re still going strong with your New Year’s Resolution or treat yourself with a warm sponge pudding to finish.
Follow the simple steps below for a heavenly warm meal you are sure to keep in your recipe book forever…
600g stewing beef
3-4 potatoes cut into approximately 2-3cm pieces
4 baby carrots cut into 2-3cm pieces
2 slices of fresh free range bacon chopped
3 cloves of garlic finely chopped
2 onions chopped
2 x 400g tins of chopped tomatoes
1 x sachet of tomato paste
A cup of red wine
Approximately 2 cups of beef stock (enough to ensure the meat and veggies are covered with liquid)
1 bouquet garni made from fresh thyme, flat leaf parsley and rosemary
Freshly cracked black pepper and sea salt
2 tablespoons of plain flour
Cut the beef into 3cm sized pieces and give them a coating of plain flour with some salt and pepper. Place a large oven proof pot on the cook top on a medium heat add a good glug of olive oil, once heated add the beef and brown all sides. Once done remove the beef from the pan and set aside.
In the pan add a little bit more olive oil if it needs it and add in the garlic and the bacon, let cook for one minute or so and then add the onions, carrot, and potatoes to the pan season with freshly cracked black pepper and sea salt. Let them cook until the onion is translucent and then add the red wine to de-glaze the plan. Following that add the tinned tomatoes, bouquet garni, tomato paste and beef stock give it a stir and bring the heat up to let it boil for a few minutes then add in the beef again.
Place in a pre-heated oven at 160 degrees Celsius for approximately 2 and a half hours with the lid on, check occasionally to see how it’s traveling. The meat should be soft and tender and the veggies cooked through. To serve remove the bouquet garni and stir in a handful of freshly chopped flat leaf parsley.