Everyone loves a hearty dinner, and this beef stew recipe totally hits the spot.
800 g lean stewing beef
2 tablespoons plain flour
2 cloves of garlic
1 handful of shallots
2 sticks of celery
1⁄2 a bunch of fresh thyme , (15g)
4 ripe vine tomatoes
150 ml red wine
500 ml organic beef stock
2 fresh bay leaves
1. Preheat the oven to 160oC/325oF/gas 3.
2. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks
are totally covered. Set aside.
3. Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add
the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and
leave to one side.
4. While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of
them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the car-
rots into 2cm rounds.
5. Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to
the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
6. Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been ab-
sorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
7. Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours,
or until the meat is tender and pulls apart easily with forks.
8. Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red