french beef stew

Serves 6

Poppy cooks...

1. In a slow cooker place 
   500g organic diced beef,
   2 onions, cut into chunks,
   4 celery stalks, cut into chunks,
   4 carrots, cut into chunks,
   100ml tomato paste,
   750ml filtered water,
   150ml dry cooking sherry (or 40ml red wine vinegar and 110ml extra water),
   4 teaspoons coconut sugar,
   3 teaspoons celtic sea salt,
   cracked black pepper, to taste,
   3 teaspoons dried basil and set on medium for 2 hours.
   
   
   
2. Add
   3 royal blue potatoes, cut into chunks and set on medium for another 2 hours. If necessary, add more water to cover contents.
   
   
   
3. Add
   250g green beans, chopped and
   4 tablespoons of tapioca, to slow cooker and set on medium for another 2 hours.
   
   
   
4. Cook
   3 cups rice using whichever method you prefer.
   
   
   
5. Serve stew on top of rice.