You may also like
Categories:
beef onions carrots stalks celery tomato fresh basil flat leaf parsley fresh rosemary garlic bay leaves red baby spinach oil flour beef stock red wine
Viewed: 37 - Published at: 3 years agoIngredients
- 800 g beef, cubed
- 3 onions, cut into wedges
- 3 carrots, sliced
- 4 stalks celery, sliced
- 1 can chopped tomato
- 2 tablespoons fresh basil
- 2 tablespoons fresh flat leaf parsley
- 2 tablespoons fresh rosemary
- 2 -3 cloves garlic, minced
- 3 bay leaves
- 3 red capsicums, any colour,roasted,skinned and chopped
- 1 bunch baby spinach leaves
- 2 tablespoons oil
- 2 tablespoons flour
- 1 cup beef stock
- 1/2 cup red wine (Shiraz was my preference, but any decent red will suffice)
Method
- Heat oil in pan.
- Shake Beef in plastic bag with flour to coat, cook in batches until browned.
- Add all ingredients except spinach to slow cooker.
- Cook on Low for 8 hours.
- Add spinach to slow cooker, stir and cook until spinach is wilted (approx. 10 minutes).
- Serve over rice or noodles.
