Slow Cooker Beef Stew

Ingredients:

2 tbsp gluten free flour

400g diced beef

100g bacon lardons

25g butter

1 white onion, chopped

2 carrots, chopped into chunks

500g mushrooms, halved

150ml red wine

200ml hot water

2 bay leaves

2 tsp dried thyme

1 tsp dried rosemary

1 gluten free beef stock pot

1 tbsp tomato puree

1 tbsp gluten free Worcestershire sauce

Method:

1. Heat the butter in a large frying pan on a medium heat.  Coat the diced beef in the flour and add to the pan with the bacon lardons.  Fry for 4-5 mins, until the beef has browned on all sides.  Pour into the slow cooker and put the pan back on the heat.

2. Add the onion, carrot and mushroom to the pan and fry 2-3 mins until the veg starts to soften and brown.  Pour into the slow cooker.

3. Add the rest of the ingredients into the slow cooker and stir well.  Pace the lid on and cook on low for 7-8 hours.