Slow Cooked Beef

This one is featured in my new Collagen cookbook: The Fountian of Youth Lifestyle Collagen Cookbook by Jacqueline Hutton. A collection of my favourite recipes.

NB: 1 x serve Collagen = 1 gm or ½ tsp Fountain of Youth Lifestyle™ Tripeptide Collagen

Dinner:-

Ingredients:

• 1 kilo beef chuck or gravy is best (diced)
• 50 gm Butter
• 50 ml Olive oil
• 1 onion (finely diced)
• 4 cloves garlic (chopped)
• 2 stalks celery (chopped)
• 2 carrots (chopped)
• 1 parsnip (chopped)
• 1 can crushed tomatoes (fill the empty can with water)
• 1 litre beef stock (store bought is fine)
• 1 litre red wine (a shiraz or cab sav is best)
• 1 bunch fresh parsley
• 2 stalks fresh rosemary
• 1-2 Tbs brown sugar
• 6 x serves Fountain of Youth Lifestyle™ Tripeptide Collagen
• Salt and pepper to taste

Method:

1. Heat a heavy based casserole pot on the stove top, add the butter and olive oil.
2. Roll the diced beef in salt and pepper and brown well in small batches, then put to the side. Don’t over crowd the pot and get lots of colour on the beef, this will add so much more flavour later
3. Add onions, garlic, celery, carrots, parsnip and sauté until transparent.
4. Add the rosemary and ½ the parsley, stir until fragrant.
5. Add chopped tomatoes, stock, wine, sugar and Fountain of Youth Lifestyle™ Tripeptide Collagen add more salt and pepper if needed. Fill the empty tomato can for later.
6. Bring to the boil, then turn down to a simmer until liquid is reduced by at least 1/3.
7. If the base sauce gets too thick, add water from the can gradually.
8. This needs at least 4-6 hours to simmer to get the most incredible flavour.
9. Serve at the table int the pot sprinkled with the remaining parsley, let everyone help themselves, this is best self-serve, and seconds are a no brainer. This is even better the next as leftovers, if there is any left!

*This is a standout winter dish, filling the house with the most wonderful smells and tastes like a big warm hug, I highly recommend a crusty Miche loaf with lashings of butter.

*Make sure you crack open a good shiraz to accompany this, it is worth it. I have so many fond memories of sharing this dish with my favourite friends.