Burgundy Beef Stew

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

Method

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