Red Wine Stew

There’s nothing more comforting than a steaming hot stew on a cold winter's evening
and this red wine version will do just the trick.
Ingredients
1 sachet Knorr Hearty Beef Stew Cook-in-Sauce
125 g bacon, chopped
400 g beef, cubed
350 ml cold water
Rosemary leaves
1 x 410 g tin butterbeans, drained
3 carrots, chopped
100 g baby onions
125 ml red wine
15 ml oil
Instructions
1. In a large pot, heat oil and fry baby onions, bacon and beef until brown
2. Add 125 ml red wine and carrots
3. Mix the sachet contents with 350 ml cold water and add to the pot
4. Simmer until the meat is tender and the carrots are cooked (approximately 40 min)
5. Add the tin of butterbeans and simmer for 5 min
6. Garnish with fresh rosemary and serve with creamy mashed potato