This is delicious with mashed potato, polenta and orzo, and is the sort of stew that tastes even better the next day.
Prep time: 10 minutes | Cooking time: 3 hours 20 minutes
Four to six
- 2 tbsp plain flour
- 850g stewing beef (shin or feather blade work nicely), cut into nice large chunks
- 1 tbsp vegetable oil
- Knob of butter
- 2 celery sticks, cut into chunks
- 1 onion, finely chopped
- 2 large carrots, peeled and cut into chunks
- 3 bay leaves
- ½ bottle of red wine (375ml)
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato purée
- 1 smoked dried chilli
- 700ml beef stock
- 1 large pinch of chopped thyme leaves
- 2 tbsp chopped flat leaf parsley
- Preheat the oven to 160C/140C fan/Gas 3.
- Season the flour on a plate with salt and pepper and add the beef, tossing it to coat in the flour.
- Heat the oil and a knob of butter in a large, ovenproof pan with a lid and add the vegetables and bay leaves, turning them over in the fat and cooking them until a golden brown colour.
- Lift out the vegetables with a slotted spoon and set aside in a bowl. Add the beef pieces to the pan (in batches if necessary) and allow them to colour all over. When nicely browned, add the all the meat and the vegetables back to the pan. Pour in the red wine and simmer to reduce the liquid until you have a glaze.
- Add the Worcestershire sauce, tomato purée and dried chilli to the pan, and cover the meat and vegetables with the stock.
- Put the lid on and cook the stew in the oven for three hours until the beef is soft enough to cut with a spoon.
- For the last 30 minutes, remove the lid so the sauce can reduce and thicken.
- Finish with the chopped thyme and parsley, and serve.