Ingredients

• 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

Method

1. 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.
2. Soften for 10 mins, then stir in the flour until it doesn’t look dusty anymore, followed by the tomato purée and wine.
3. Add the diced beef, and gradually stir in the beef stock before adding the tomatoes.
4. 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.

Enjoy

❤️

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