This is an ideal dish for me – really quick to throw together; a nice slow long cook that you can forget about while you get on with your day; protein and nutrient packed; perfect for making double and freezing; and of course tasty! Its a perfect winter dish, but to be honest, I could eat it any time of year.
Italian Beef Stew
Preheat the oven to 130oC, or set the slow cooker to low.
Coat the beef in the flour.
Brown the beef in a large casserole dish with some of the oil, then remove and set aside.
With the remaining oil, sauté the carrots, celery, and onion for about 5 minutes in the same dish, then add the garlic for the last minute or so.
Add the rest of the ingredients, including the beef, to the pot and cook for about 8-10 hours (or for a shorter period at a higher temperature if you don't have the time).