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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