1x tablespoon of minced garlic or 4 cloves crushed
Celery, chopped (can use leaves)
4x carrots, peel, cut in half and sliced.
1kilogramof chuck casserole beef
600gramspotatoes (peeled if dirty), cut into 3cm pieces
2x 420g cans of diced tomatoes (or can also use a pasta sauce).
2x tablespoons of paprika
2x cups of beef stock
In a large saucepan, drizzle a little olive oil and fry the onions, leek, garlic, celery and shallots (if adding other vegetables, add these also), and cook till transparent and soft.
Add the carrots, frying for another 5 minutes.
Add the chuck beef, cooking till brown, mix in the paprika, followed by the tomatoes or sauce; then the stock and potatoes (more stock may need to be added at this stage - depending of the thickness of the ingredients).
Cover and place in oven for 1 to 2 hours on LOW heat. Beef should be tender and potatoes cooked through.
Can then either add sour cream to stew or directly onto each persons plate with a sprinkle of chopped parsley.
If cooking in the crockpot / slowcooker, place on LOW setting and cook for 6 to 8 hours.
Serve on a bed of cooked rice, along with some steamed broccoli.