WINTER WARMER BEEF HOT-POT

INGREDIENTS

1 kg diced chuck beef

1 medium onion, diced

2 small celery stalks, sliced

2 small carrots, diced

1 tbsp plain flour

3 cups stock (beef, chicken or vegetable)

680 gm tomato puree/passata

3 large potatoes, peeled and diced

2 Tbsp dried mixed herbs

Extra virgin olive oil

Salt & black pepper

CONVENTIONAL METHOD

Preheat oven to 180°C. Coat the beef in the flour. Heat a deep Dutch-oven style pot over a medium-high heat. Add a generous drizzle of  extra virgin olive oil and brown the beef. Add onion, celery and carrots, stirring and seasoning generously with salt and pepper. Drizzle more olive oil as needed.

Pour in stock and tomato puree, stirring well. Add the potato and herbs, stir and cover with lid. Place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed.

Serve with crusty bread, rice or pasta of choice.

SLOW COOKER METHOD

Coat the beef in the flour and add to the Slow Cooker along with all other ingredients. Drizzle generously with olive oil and season with salt and pepper. Cook long and slow for minimum 6 hours or until beef is so tender you can cut it with a spoon.  Add water if needed only to retain moisture.

Serve with crusty bread, rice or pasta of choice.