Name: Beef stew
Yield: 1
Ingredients: 800 g lean stewing beef; 2 tablespoons plain flour; olive oil; 2 cloves of garlic; 1 handful of shallots; 2 sticks of celery; 4 carrots; ½ a bunch of fresh thyme (15g); 4 ripe vine tomatoes; 150 ml red wine; 500 ml organic beef stock; 2 fresh bay leaves; Worcestershire sauce

Beef stew

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Effortlessly tender beef stew that practically cooks itself in the oven.

Ingredients:

800 g lean stewing beef
2 tablespoons plain flour
olive oil
2 cloves of garlic
1 handful of shallots
2 sticks of celery
4 carrots
½ a bunch of fresh thyme (15g)
4 ripe vine tomatoes
150 ml red wine
500 ml organic beef stock
2 fresh bay leaves
Worcestershire sauce

Instructions:

- Preheat the oven to 160ºC/325ºF/gas 3. - Cut the beef into 1cm pieces and coat evenly with flour in a bowl. - Heat oil in a large casserole pan over medium heat, then brown the beef for 5 minutes. Set aside. - Chop the garlic, halve most of the shallots, and roughly chop the celery and carrots. Add them to the pan with thyme leaves and cook for 10-15 minutes until softened. - Return the beef to the pan, stir in tomatoes and wine. Add stock, bay leaves, and Worcestershire sauce. Season with salt and pepper. - Transfer the stew to the oven and cook for 3-4 hours until the meat is tender. - Serve the beef stew with creamy mashed potatoes and a glass of red wine.

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