Classic Beef Stew

Ingredients:

• Chuck Steak, Gravy Beef, Brisket
• 2 tsp olive oil
• 1 onion, halved and sliced
• 3 gloves garlic, minced
• 2 tbsp Italian Herbs
• 1/2 cup red wine
• 100g tomato paste
• 2 carrots, chopped
• 1-2 sticks of celery, diced
• 3-4 potatoes, chopped evenly
• 200g mushrooms, sliced (not too small)
• Beef Stock

Method:

• Pre-heat oven to 150 degrees.
• Season your chosen cut of beef with salt and pepper.
• Heat olive oil in a large casserole dish that has a lid.  Brown meat in batches and remove to a plate.  Don’t overcrowd this dish.
• Add a little more oil and fry off garlic, onion and celery.
• Pour in red wine and deglaze pan.
• Add herbs and tomato paste and cook for 1 minute to take the tartness out of the tomatoes.  Add in your beef stock and stir.
• Return your beef to the pot and add all remaining ingredients.
• Cook covered in oven for 3 to 6 hours.  Chuck and diced beef can have a shorter cooking time but brisket will need longer.