SLOW COOKED BEEF STEW

Warm up on a cold evening with this delicious stew.

Serves 4-6

Ingredients:

• 2lb of Beef Shank 
• 1 x Onion, chopped
• 2 x Carrots, peeled and sliced
• 2 x Celery sticks, sliced
• 1/4 cup x Tomato paste
• 56 oz x Canned peeled tomatoes, chopped
• 2 x Cups of Beef Stock
• Salt and Pepper
• 2 tsp x Rosemary
• 2 tsp x Thyme

Instructions with French Oven:

1. Preheat oven to 320°F
2. Heat pan, coat the beef shank in flour, salt and pepper and brown. Remove and set aside.
3. In the same pot, brown the onion, carrots and celery
4. Add tomato paste and stir through
5. Add beef, tomatoes and spices
6. Cover with stock and place into the oven for 2-3 hours until the meat is falling off the bone. 
7. If necessary, remove the meat and reduce the sauce until desired consistency is acquired. 

LE CREUSET FRENCH OVEN 6.7L	LODGE BLACKLOCK DUTCH OVEN 5.5QT
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