Ingredients:
500g gravy beef (cubed)
1 carrot (cubed)
2 potatoes (cubed)
1 stalk celery (cut to 1" pieces)
3 tablespoon olive oil
1 tablespoon corn flour
1 yellow onion (cut to 1" pieces)
2 cloves garlic (minced)
1/2 cup red wine
2 cups beef broth
1 cup water
1 bay leaf
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 tablespoon salt
1/2 tablespoon black pepper
Directions:
1. On medium high heat, add olive oil to a casserole pot. When it begins to smoke slightly, ass the beef and brown well. Add salt and pepper as the beef browns. Remove beef and set aside.
2. Add onions and saute about 2 minutes, until softened. Reduce heat to medium low, and add the flour and cook for 2 minutes, stirring often. Add garlic and cook for 1 minute.
3. Add wine and deglaze the pot, scraping any brown parts stuck to the bottom of the pot. Simmer for 5 minutes.
4. Add beef broth, bay leaves, thyme, rosemary and beef. Cover and cook on low for 1 hour. Add cup of water after 30 minutes.
5. Add potatoes, carrots and celery, and simmer covered for another 30 minutes. If required, add salt and pepper according to taste.
6. Turn off hear and let it sit for 15 minutes before serving. Serve with a side of buttered rice or mashed potatoes or bread.
