Beef Stew in a Crockpot
Recipe by Amy Beh
Ingredients
400g topside or chuck steak
2 cloves garlic, minced
1 onion, freely chopped
2 tbsp oil
1 tsp dried rosemary
1/4 tsp ground all spice
1/4 tsp ground cinnamon
1/4 cup tomato paste
125ml red wine
Seasoning:
Salt to taste
Dash of ground black pepper
Method
Trim fat from topside or chuck steak meat. Cut meat into 3cm
cubes.
Heat oil in a saucepan and fry garlic until fragrant. Add onion and
cook until clear and soft. Add rosemary and cook for 1/2 to one
minute.
Add meat and cook until brown. Mix in all spice, cinnamon, tomato
paste and wine.
Transfer contents into a crockpot. Cover and cook over a low heat
from three to four hours or until meat is tender. Add seasoning and
dish out to serve immediately.
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