Recipe - Red Wine Beef Stew

 

Ingredients

1kg beef ribs (or any stewing beef)
1 onion, roughly chopped
2 garlic cloves, roughly chopped (optional)
2 bay leaf
200mL red wine
200g canned tomatoes
300mL beef stock

Steps: 

1. Briefly pan-fried the beef ribs on all sides until brown (Use the vacuum pot).  Transfer to a dish and set aside.

2. Turn the heat down to medium high.  With the residual oil’s in the pan, add the onion, garlic and sauté for a few minutes until the onions are softened and slightly browned.

3. Add the red wine to deglaze the pan for 2mins.  

4. Add the canned tomatoes, bay leave and beef stock.  

5. Return the beef ribs back to the pot. 

6. Add carrot.  

7. Add hot water until it covers the beef and carrot. Bring to a simmer on high heat.

8. Turn the heat down to low OR put the pot inside the vacuums pot outers, continue to cook over low heat for 3 ½ – 4 hours until the meat is tender and the sauce has thickened.  

NOTE: Please remember to stir every 15 mins when cooking on stove!

Serve and enjoy ~~

Thanks Grace for sharing the recipe!!!

Source: http://saltnchili.com/2014/12/14/slow-braised-beef-cheeks-gordon-ramsay/