Ingredients
800g (28oz) of lean stewing beef (diced beef), raw
1 onion, quartered and sliced
3 medium sized carrots, cut in batons
1 red bell pepper, chopped
2 cloves of garlic, crushed
¼ cup (60ml) of good quality balsamic vinegar
2 tablespoons of brown sugar
1 cup (240ml) of beef stock
3 tablespoons of tomato paste
pinch of dried thyme
pinch of dried parsley
1 tablespoon cornstarch (or tapioca or arrowroot)
chopped fresh parsley to serve
salt and black pepper to season
cooking oil spray
Instructions
Spray a large casserole dish over a medium heat with some cooking oil
Add the beef and lightly brown. Remove and set aside.
Add the onions, garlic and carrots and continue to fry for a few minutes, add in a little water to deglaze pan if they stick.
Add the remaining ingredients (including the browned beef and all juices), bring to a boil and cover and simmer for approx 1.5 hours.
Mix starch with a little water to make slurry and stir until thickened.
Sprinkle with fresh chopped parsley
Serve with your choice of sides.
Slow Cooker:
Follow the first couple of steps for browning the beef, and veg
Then add all ingredients to a slow cooker and cook on low for 8 hours or high for 4-6 hours.
Mix starch with a little water to make slurry and stir into slow cooker.
Slightly ajar lid for last 30 mins to thicken sauce.
Sprinkle with fresh chopped parsley
Serve with your choice of sides.
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