Servings: 4 to 6

800g of a slow roasting beef joint, 3cm cubes 800g of a slow roasting beef joint, 3cm cubes
3 slices of thick cut bacon, diced 3 slices of thick cut bacon, diced
1 tablespoon of salt 1 tablespoon of salt
1 tablespoon of black pepper 1 tablespoon of black pepper
30 gm of white flour 30 gm of white flour
1 tablespoon of garlic powder 1 tablespoon of garlic powder
1 tablespoon of onion powder 1 tablespoon of onion powder
1 tablespoon each of chopped fresh Rosemary, Thyme, basil and oregano 1 tablespoon each of chopped fresh Rosemary, Thyme, basil and oregano
2 bay leaves fresh 2 bay leaves fresh
1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
1 tablespoon brown sugar 1 tablespoon brown sugar
2 chopped sticks of celery 2 chopped sticks of celery
1 large brown onion chopped 1 large brown onion chopped
2 cloves garlic minced 2 cloves garlic minced
1 tin of chopped tomatoes 1 tin of chopped tomatoes
2 tablespoons tomato paste 2 tablespoons tomato paste
1 beef stock pot jelly or cube 1 beef stock pot jelly or cube
100 ml red wine 100 ml red wine
400 ml water 400 ml water
* * OR 250ml Guinness, 250ml water (no wine) note: * OR 250ml Guinness, 250ml water (no wine)
3 chopped carrots 3 chopped carrots
500g potatoes 500g potatoes

Place the beef in a mixing bowl. Season it with salt, black pepper, garlic powder, onion powder, Worcestershire sauce and 5 mL of vegetable oil. Mix thoroughly to ensure the beef is well-coated with the seasonings.
Transfer the seasoned beef to a Dutch oven, or a heavy-based pot or pan, and cook over medium heat until the meat is nicely browned. Remove and put aside.
Next, add minced garlic, diced onion, bacon, chopped fresh herbs and celery to the pot.
Continue, adding half a can of chopped tomatoes and beef stock.
Pour in red wine and water OR Guinness and stir everything together. Cover with the lid and let it simmer gently for 3 hours.
After 3 hours, add the carrots and potatoes to the stew. Stir well to combine and place the lid back on.
Leave the stew to cook for an additional 45 minutes to an hour, depending on how tender you prefer your vegetables.
Once the stew is ready, serve it hot with slices of battered crusty bread
Enjoy your meal - and as they say, Bob's your uncle!