Beef Stew

1. 1

   In a large stock pot heat heat olive oil and add beef tips.

2. 2

   Cook until it is ready, and then set aside the meat.

3. 3

   Add onions and garlic and saute for five minutes.

4. 4

   Add red wine to deglaze the bottom of the pan.

5. 5

   Add the remaining vegetables and cook until soft.

6. 6

   Season with salt and pepper Put the beef back into the pot and pour in the beef broth (for a more vegetable flavour use vegetable stock, or put 2 cups beef stock and 2 cups vegetable stock).

7. 7

   Cook for five hours.

8. 8

   In the last ten to twenty minutes, add the basil.

9. 9

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.