Winter Beef Stew

Italian inspired flavours in this beef stew provide a delicious warmth and comfort on a winter’s evening.

Serves 6 - 8

INGREDIENTS:

• 1 kg beef (chuck or gravy)
• ¼ cup plain flour 
• 3 carrots, peeled and chopped
• 3 potatoes, peeled and chopped
• 4 cloves garlic, crushed 
• ¼ cup fresh sage, chopped
• ¼ cup fresh rosemary, chopped
• 1 can of tomatoes, crushed
• 2 cups beef stock
• ¼ cup brown sugar
• ¼ cup apple cider vinegar
• Cracked pepper

To serve

• Parmesan cheese, grated
• Garlic bread or crusty sourdough

INSTRUCTIONS:

1. Trim any excess fat, toss the beef in the flour, set aside
2. Add the carrots, potatoes, garlic and herbs to the slow cooker.
3. Heat 1 tbsp oil in a large fry pan over a medium-high heat and quickly sear the beef to seal it on all sides.
4. Add the beef straight into the slow cooker, then pour the tomatoes and stock on top.
5. Mix the brown sugar and apple cider vinegar in a small bowl so the brown sugar begins to dissolve and then add to the slow cooker as well
6. Top with fresh cracked pepper, then put the lid on and set the slow cooker to low for 8 hours.
7. Stir a couple of times if possible across the cook time, or even just closer to the end will do. 
8. Prior to serving, remove the lid and let cook for another 30 minutes as the sauce begins to thicken. The sauce of the stew will be quite thin on the day of cooking and will continue to thicken once cooled and kept in the fridge.
9. Serve immediately into warm bowls, top with grated parmesan and serve with either garlic bread or crusty sourdough.

NOTES:

• The sauce of the stew will be quite thin on the day of cooking and will continue to thicken once cooled and kept in the fridge.
• You can make this ahead (overnight) and then reheat at dinner time. The stew will be a lot thicker the day after cooking. 
• This stew also can be frozen. To freeze make sure the stew has cooled completely then portion into freezer friendly bags or containers. Remember to label and date.