Beef and red wine stew

• servings: 4 servings

Ingredients

1g Olive Oil Spray

1 Cup Mushrooms

1 Medium Onion

1 Medium Carrot

1 Medium Celery Stalk

2 Cloves Garlic

400g Chat Potato

400g Green Beans

600g Raw Lean Beef Chuck Steak

1 Tablespoon Plain Flour

1 Cup Beef Stock Liquid

2 Teapsoons Mustard Powder/Djon mustard

1/2 Cup Red Wine

Directions

Quarter the mushrooms

Coarsley chop the onion, carrot & celery

Remove excess fat from the beef and cut into 3cm cubes

Cut the potatoes into 2-3cm chunks

Set the slow cooker to brown - sear. Add a tbsp olive oil and brown the beef.

Add the flour and mustard powder. Cook, stirring to coat, for 30 seconds.

Add the rest of the ingredients and set the slow cooker on low for 8 hours.

Serve with steams green beans.