Beef Stew

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Ingredients

• 550g Beef chuck- cut into chunks
• 15g cornflour
• 400g potato – large dice
• 400g carrot – large dice
• 500ml water
• 3 Low FODMAP Beef stock cubes or equivalent
• 2g salt
• 1g pepper
• 3g dried chives
• 1g dried rosemary
• 80ml red wine
• 40g tomato paste
• 2tbs garlic infused olive oil

Directions

1. Coat beef chunks with cornflour and season with salt and pepper
2. Heat garlic oil in large pot and sear beef until well browned. * May need to brown in batches depending on size of pot to not overcrowd
3. Once beef is browned, add in all other ingredients except for the carrot and potato and bring to a boil making sure to scrape the bottom of the pot to loosen any browned bits from cooking the beef.
4. Turn heat down to a simmer and cook for 45mins then add in the carrot and simmer for another 10mins before adding in the potato
5. Continue to simmer for 30-40 mins until the beef is tender and vegetables are cooked through. Season with salt and pepper to taste
6. *May need to add more water or stock while cooking if stew looks dry*