INGREDIENTS:
- 1 3/4 pounds lean, boneless beef stewing beef, cut into 1 inch cubes
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 TBS olive oil
- 2 medium onions, peeled and chopped
- 1 clove of garlic, peeled and finely chopped
- 1 (400g) tin of chopped italian tomatoes in tomato juice, undrained (14.5 oz)
- 225ml dry red wine, such as merlot (1 cup)
- Sprinkle the cubes of beef with salt and pepper. Heat the oil in a large saute pan. Add the beef and cook, browning it very well on all sides. (If you need to do this in batches, do it.) Don't skint on this. You want it nicely browned.
- Add the onions to the skillet and brown slightly. Add the garlic. Tip in the tomatoes and wine, and bring to the boil, stirring to scrape up any tasty bits on the bottom of the pan. Tip the whole lot into the slow cooker.
- Cover and cook on low for 7 to 8 hours, until the meat is very tender.
- During the last 45 minutes of cooking, check the consistency. If you think the juices are too thin, increase the temperature to high and leave the cover off to let some of the moisture to evaporate.
- Serve hot as above with some rice and a salad on the side.
Note - if you are not a person who does alcohol, you may substitute a scant cup of beef stock and 1 TBS good quality balsamic vinegar.
Source: The English Kitchen
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