Beef Stew

INGREDIENTS
• 1 kg Beef stew meat, cut into 1 inch cubes
• ¼ cup All-purpose flour
• ¼ Butter
• ½ teaspoon Salt
• 1 teaspoon Freshly ground black pepper
• 1 clove Garlic, minced
• 1 Onion minced
• 1 big can Tomatoes soup
• 1 small can Tomato puree
• 1 Bay leaf
• 1 teaspoon Paprika
• 1 teaspoon Worcestershire sauce
• 3 Onion, chopped
• 1 ½ cups Beef stock
• 3 Potatoes, diced
• 4 Carrots, sliced
• 1 can Button mushroom
• 1 stalk Celery, chopped
• 1 Grated cheese
For the rice
• 1 cup Basmati rice
• 2 cups Water
• 1 ounce Butter
• 1 pinch Salt

DIRECTIONS

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef stock, potatoes, carrots, and celery, add tomato soup and puree.

2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

3. Meanwhile, place the rice and water in a medium sized pan. Bring to a gentle simmer, cover and cook until all the liquid has been absorbed then add the butter.