Ingredients:
1.5-2 kg stewing beef, cubed.
1-5 tsp salt
2 tbls plain flour
1.5 tsp paprika
3 Tblsp tomato paste
2 tsp Herbs of Provence*
2-3 cloves garlic
2 cups red wine
2 cups beef broth/stock
2 bay leaves
3 cups peeled, cubed potatoes
3 cups course chopped onions
2 cups sliced carrots
2 tbls plain flour,
water
2 tbls balsamic vinegar (or red wine vinegar)
1 cup frozen peas.
Method:
Combine beef, salt and flour, mix well, shake off excess
Brown beef in olive oil over medium heat.
Set aside
In a pan used for browning the meat, add a little more oil, add paprika, tomato paste, Herbs of Provence and garlic; cook until fragrant and darkens in colour
Add 2 cups red wine; simmer until reduced a little
Add beef broth and 2 bay leaves; bring to the boil
Return meat to pan and bring back to the boil.
Cover and put into oven for 2 hrs (180 degrees c)
Then add peeled, cubed potatoes, course chopped onions, sliced carrots; cover and place back in oven another 1 hr or more until veggies are tender.
Mix together plain flour, water and balsamic vinegar (red wine vinegar); stir to a paste. Then stir into stew.
Add frozen peas.
Serve.
*Herbs of Provence
Combinations of; Sage, Thyme, Rosemary, Chervil (optional), Marjoram, Oregano, ground Bay leaves
