Nothing better than a hearty beef stew on a cold winters night.

What I love with this recipe it actually gets better the 2nd and 3rd day.

This recipe serves 4
Can be frozen



Ingredients

4-5 beef blade steaks w/ bone in. Alternatively you can use a kilogram of chuck steak.
Extra virgin olive oil.
1 large onion - chopped.
2-3 cloves garlic - chopped or 2- 3 teaspoon jar garlic
1/2 cup white wine Or substitute beef stock
1 Tbsp tomato paste.
400g crushed tomato.
2-3 bay leaves.
1 tsp dried oregano.
1 cinnamon stick.
1 tsp ground cinnamon
1/2 tsp all spice.
Salt and pepper.
2 cups water, plus more if needed.

 Method

1. Begin adding a drizzle of olive oil to your pot over medium high heat. Sear and brown the beef. Set aside.

2. Add another drizzle of olive oil to the hot pot along with the onion and garlic, sautéing for 2 minutes then mix in the tomato paste. Pour in white wine / stock to deglaze the pot, cooking off the alcohol for 2 minutes. Add the crushed tomatoes, bay leaves, oregano and spices. Stir through then add the water, salt and pepper to taste.

3. Add the beef back into the pot. Turn the heat down to medium, close the lid and allow to simmer for approximately 1.5-2 hours (be sure to check on it occasionally incase more water is needed. It may evaporate before the meat becomes tender). The beef ready once it’s tender and effortlessly falling apart in a thickened sauce.

If cooking in the oven cook 160 deg fan or 170 deg
If cooking in oven in a dish that doesn't have a lid then double cover with foil

I have also cooked this in a slow cooker from step 3