Herbed Beef Stew

Stews are a favourite of mine. I can cook stews and freeze them in the fridge and have it when I am terribly busy. It can be eaten with bread, pasta, serve like a pie or even with the Indian bread, Roti.

This one is my daughter's favourite and she eats them with buttered toasts.

1 kg beef chuck roast, chunks
2 tbsp canola oil
1/2 tsp salt
1/2 tsp black ground pepper

1/2 tsp basil
1/4 tsp dried rosemary
1/4 tsp dried sage
1/4 tsp dried tarragon
1 bay leaf

310ml beef stock
310ml beer
4 med carrots diced
4 med potatoes quartered
4 onions quartered
30g plain flour
60ml water

In a large saucepan, saute beef in oil till it is browned. Add salt, pepper, basil, rosemary, sage, tarragon and bay leaf. Pour int he stock and beer and cover. Simmer for about almost 2 hours in slow fire. Add carrots, potatoes and onions and cook till the veg is tender for another half hour.

Mix flour with a little water.Stir this into the stew and cook till the stew is thickened slightly. Take the bay leaf out to discard. Serve this stew when it is piping hot.