Beef Stew Recipe

900g lean sirloin tip
1 tablespoon olive oil
1 large onion, chopped
4 medium carrots, sliced
2 medium potatoes, cut into pieces
2 medium celery stalks, sliced
2 cups small mushrooms
1 teaspoon dried thyme
1 teaspoon ground mustard
1 cup water
1 cup dry red wine
1 can (450g) no-salt added tomatoes
3 tablespoons flour

Trim excess fat from beef and cut into cubes.

Heat olive oil in a large pot over medium-high heat until hot. Add beef and brown on all sides. Add remaining ingredients except flour, salt and pepper. Bring to boil then reduce heat to simmer.

Simmer until beef is cooked and vegetables are tender (about an hour)

Combine flour with a small amount of water in a bowl. Whisk until completely dissolved. Add liquid to stew and continue heating until thickened (about 5 min).

Makes 8 servings
Serving size: 350 g