Cane & Bean Slow Cooked Beef Stew Recipe

Serves 4-6 people

Ingredients:

2 celery sticks, sliced
1 large onion, chopped
3 large cloves of garlic, crushed and chopped
1 tbsp Cane & Bean Ginger powder
1 tbsp Cane & Bean Chilli sugar
2 tsp English mustard
200ml beef stock
250ml red wine
3 large carrots, chopped
2 large potatoes, chopped (to thicken sauce)
1 tbsp vegetable oil
1 tbsp butter
2 tbsp Worcestershire sauce
1kg stewing steak cut into nice large chunks
Salt
Black Pepper

Method:

Add the butter and oil to a frying pan, add in the chopped onion and garlic to pan and cook until soft and golden brown. Pour onion and garlic into oven proof dish. Add the stewing steak to the frying pan and cook until the outside is browned then add to the oven proof dish.

Then add the red wine, stock, celery, carrot, potato, mustard, Cane & Bean ginger powder, Cane & Bean chilli sugar and Worcestershire sauce to the Oven proof dish and stir well. Add a pinch of salt and black pepper to taste.

Heat the oven to 160ºC/gas mark 3, place lid on oven safe dish and cook for 2hrs 30mins, then uncover and cook for a further 30 mins – 1 hr until meat is tender and sauce has thickened. Serve with freshly baked bread and butter and a large glass of Malbec.

Product Recommendations:

Chilli Sugar

£5.00 – £8.00