Beef & Root Vegetable Stew

Method

Step one

Preheat the oven to 150°C fan.

Step two

Toss the beef in flour and season with salt and pepper.

Step three

In a large non-stick frying pan heat the olive oil over a medium-high heat.

Step four

In batches fry the beef until browned all over and place in an oven proof casserole dish with fitting lid.

Step five

Fry the onion and garlic for 2 – 3 minutes and place in the casserole dish.

Step six

Deglaze the frying pan with the red wine and the bone broth, scraping the bottom of the pan with a spatula.

Step seven

Add the tomato puree, Worcestershire sauce and thyme.

Step eight

Pour the cooking liquor into the casserole dish along with the carrots and swede.

Step nine

Give the casserole a good stir and place in the oven covered.

Step ten

Cook for 2 hours, stirring halfway through cooking.

Step eleven

Remove from the oven, taste and season accordingly.

Step twelve

Serve with creamy mash.

(Please ensure food is cooked through and piping hot throughout before serving).