Beef stew with thyme and marjoram
Suggested Equipment
Beef stew with thyme and marjoram
Print RecipeIngredients
- 450 g Stewing beef cubes
- 60 ml Flour
- 30 ml Olive oil
- 2 Clove garlic
- 1 Medium onion diced small
- 375 ml Red wine
- Salt & pepper to taste
- 3 carrots
- 540 ml Diced italian tomatoes
- 1 Leeks
- 30 ml Fresh marjoram
- 30 ml Fresh thyme
Instructions
- Flour the beef cubes.
- Heat oil in a large, heavy-based saucepan over medium-high heat.
- Brown the beef cubes for 3 or 4 minutes, stirring continuously.
- Add the garlic and onion and continue cooking for 2 minutes.
- Pour in the wine and scrape the bottom of the pan well to deglaze.
- Season to taste. Place in the slow cooker.
- Cook on low for 6 hours.
- Add remaining ingredients. Continue cooking for 1 hour.
- Serve with a gratin dauphinois or roasted potatoes.
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