Burgundy Beef Stew

Ingredients:

(Serves 4-6)

1.5 lb (750g) braising beef

1 large onion (chopped)

2 garlic cloves

1 hot chilli (finely chopped)

2 carrots (chopped)

6 oz leeks (chopped)

Half pint (0.23 ltr) of burgundy wine

� pint (0.35 ltr) beef stock

1 tin chopped tomatoes

2 table spoons fresh torn basil

1 table spoon of tomato puree

2 table spoons plain flour

2 table spoons oil

1 oz butter

Salt & pepper to taste

Preparation:

Add the pre-seasoned flour to a container along with the diced beef and mix thoroughly until the meat is coated.

Add the oil and butter to a hot, deep saucepan; then fry off the meat, turning until browned all over. Remove from the pan and add to the slow cooker.

To the hot pan add the chopped onions and garlic; sweat off till the onions go opaque in colour then add the wine, rosemary, basil, tomato puree, and tomatoes. Simmer for a few minutes then add to the slow cooker.

Add the rest of the ingredients, including your hot beef stock.

Cook for 8-10 hours on a �low� setting, then thicken and season in accordance to earlier instructions for beef stew.