- 2 celery sticks, thickly sliced
- 1 onion, chopped
- 2 leeks, sliced
- 2 carrots, halved lengthways then very chunkily sliced
- 3 bay leaf
- 3 sprigs thyme
- 1 tin chopped tomatoes
- 1 tsp dried rosemary
- 1 small glass red wine
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 400 ml beed stock
- 500g stewing beef, cut into nice large chunks
- Heat oven to 160C/140C fan/gas 3. Put the kettle on. Put the celery, leeks, onion, carrots, bay leaf, dried herbs and 1 thyme sprig in a casserole dish with 1 tbsp oil and the butter.
- Soften for 10 mins, then stir in the flour until it doesn’t look dusty anymore, followed by the tomato purée and wine.
- Add the diced beef, and gradually stir in the beef stock before adding the tomatoes.
- Bring to a gentle simmer. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.