Classic beef stew for low and slow yesterday! There’s something super rewarding about spending the morning at the market and slowly cooking the day away for me. 1kg of chuck or a stewing cut of beef/lamb cut into large pieces 1/3 cup of flour or cornstarch 1 tsp of ground pepper salt 1/4 cup of EVOO 1 large onion roughly chopped 3-15 cloves of garlic 1-2 tbsp of tomato paste 1-2 cups of red wine 1-2 tbsp of red wine vinegar 1 bouquet garni of parsley thyme and bay leaf 1.5L of low salt beef stock or 3 beef pots and 1.5l of water 2 large carrots rough chopped a dozen baby potatoes halved a dozen pearl onions peeled 2 stalks of celery rough chopped 2 tbsp Worcestershire sauce 1 tbsp soy sauce salt coat the beef in flour, pepper and salt. In a heavy bottom pot add some oil and brown off the beef in batches. remove beef set aside and cook onions for 3-5mins until softened and add garlic. cook for a further minute. deglaze with red wine and vinegar, bring to the boil and add herbs and stock. bring to the boil then cover and turn the heat to low for 90mins add carrots and potatoes and cook on low for 40 mins add onions and cook for 10 minutes add celery and cook for a further 30mins season with sauces and salt top with parsley and serve with mash, bread or my fav rice. #beefstew #slowcooking