Beef Stew

Ingredients:

• 1kg beef chuck steak, cut into 2cm pieces, excess fat removed
• 2 tablespoons plain flour
•  2 tablespoons extra virgin olive oil
• 100g rindless bacon rashers, cut into 2cm pieces
• 1 small brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 bay leaves
• 1 small sprig fresh rosemary
• 400g can diced tomatoes
• 2 tablespoons tomato paste
• 250ml (1 cup) beef stock

Method:

• Toss the beef and flour in a bowl or snap-lock plastic bag until well coated.
• Heat the oil in a large saucepan over high heat. Cook the beef, in 2 batches, turning, for 5 minutes or until browned. Use a slotted spoon to transfer to a bowl.
• Add the bacon and onion to pan. Cook, stirring, for 5 minutes or until the bacon is golden. 
• Add crushed garlic, bay leaves and rosemary. Cook, stirring, for 1-2 minutes or until aromatic. 
• Add beef, tomato, tomato paste and stock. Bring to the boil. Reduce heat to low. 
• Cook, partially covered, stirring occasionally, for 1¹⁄₂ hours. Uncover and cook, stirring occasionally, for 30 minutes or until sauce thickens slightly. Season.

Optional:

1. Add diced potato for last ¹⁄₂ hour of cooking and then add frozen diced carrot and peas of last 10 minutes of cooking time.
2. Make a cheesy beef stew cob loaf.