Slow Cooked Beef Stew
Over a year ago
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Ingredients
- 500g stewing beef. cubed
- 2 leeks
- 2 carrots
- 2 onions
- 2 garlic cloves
- tbsp Balsamic Vinegar
- 250ml red wine
- 1 beef oxo cube
- 4 tsp Bisto Gravy Granules
- small bunch fresh rosemary
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Method
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1
Finely chop the leeks, carrots, onions, rosemary and garlic and add to the bottom of your slow cooker.
Place the cubed stewing beef on top.
Add the balsamic vinegar and red wine, then a little water so that the meat is just covered and no more.
Crumble over the beef oxo cube and give the mixture a quick stir through.
Set the slow cooker to high. After an hour stir in the bisto granules and switch down to low. Leave for 7 hours.
Serve, with potatoes (roast, boiled or mashed) and some puff pastry.
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