3lb of braising steak, cut into cubes
(kidney - optional )
Olive oil
2 onion coarsely chopped
2 or 3 clove garlic, minced
3 tbsp plain flour
1 cup red wine apprx
2 cups knorr chicken stock
2 bay leaves
1/2tsp dried thyme
1tsp dried basil
4 carrots, chopped
salt & pepper to taste

Place beef in large bowl, pat dry with paper towel, and season with salt and pepper. Heat a strong frying pan to steaming hot, then add the oil. After a few seconds add the beef. In 2 batches if necessary. Sear meat very well on both sides for about 5 mins. Tip the meat into the crockpot. Now add the onion to the frying pan adding more oil if needed. Saute until soft. 4-5 mins. Reduce heat and add garlic. Continue to saute about 30secs longer. Stir in the flour and cook, stirring, 1to2 mins. Add wine, scraping up any browned bits that may be stuck in the pan. Add stock, bay leaves, thyme and basil. Bring to simmer and then transfer to the crock pot. Add seasonings and cook on high for 4-6hrs or low for 10-12hrs

Mushrooms, turnip, swede, may be included in this recipe if required.

tweeks for beef stew! 1. Increase flour to 1/3 cup. Put flour mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to sauté and soften. Transfer to slow cooker. 2. Mix tin beef broth with 1 tbsp Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: add 1 packet McCormick's Beef Stew Seasoning. Your home will smell wonderful all day, and your meal will be a savory feast! serve the stew in bowls, accompanied by slices of fresh, crusty bread.