Herbed Beef Stew With Spinach

• 800 g beef, cubed
• 3 onions, cut into wedges
• 3 carrots, sliced
• 4 stalks celery, sliced
• 1 can chopped tomato
• 2 tablespoons fresh basil
• 2 tablespoons fresh flat leaf parsley
• 2 tablespoons fresh rosemary
• 2 -3 cloves garlic, minced
• 3 bay leaves
• 3 red capsicums, any colour,roasted,skinned and chopped
• 1 bunch baby spinach leaves
• 2 tablespoons oil
• 2 tablespoons flour
• 1 cup beef stock
• 1/2 cup red wine (Shiraz was my preference, but any decent red will suffice)

1. Heat oil in pan.
2. Shake Beef in plastic bag with flour to coat, cook in batches until browned.
3. Add all ingredients except spinach to slow cooker.
4. Cook on Low for 8 hours.
5. Add spinach to slow cooker, stir and cook until spinach is wilted (approx. 10 minutes).
6. Serve over rice or noodles.

beef, onions, carrots, stalks celery, tomato, fresh basil, flat leaf parsley, fresh rosemary, garlic, bay leaves, red, baby spinach, oil, flour, beef stock, red wine

Taken from www.food.com/recipe/herbed-beef-stew-with-spinach-59094 (may not work)