Burgundy Beef Stew

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Recipe byeggsflorentino

Categories:
- Beef
- Stew

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Ingredients:

300 ml red wine
300 ml beef stock
1 cup water
3 tbsp olive oil
2 pounds lean beef, cut into cubes and rubbed with salt
4 cloves garlic, minced
1 carrot, chopped
1 large onion, chopped
1 stalk leek, chopped
1 stalk celery, chopped
1 tomato, chopped
5 tbsp tomato paste
3 bay leaves
1/2 tbsp cornflour, dissolved in 5 tbsp water
1 tbsp sugar
Salt & pepper to taste

Directions

In a deep pan or pot, heat olive oil and brown the minced garlic.
Add onions and fry until onions are soft.
Add 2 tbsp of water for easier frying.
Add carrots, leek and celery and continue frying for 5 minutes.
Add beef and fry for another 10 minutes or until beef is cooked. Season with a dash of salt and pepper.
Pour in red wine and beef stock and let simmer for 3 minutes
Add bay leaves, tomato paste and sugar. Stir and bring to boil.
Add dissolved cornflour and stir well.
Transfer the stew into a slow cooker and set it cooking on high for 1 hour.
Reduce slow cooker setting to low and leave to cook for 10 hours before serving.