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Beef Stew My Way or The Humble Chef's Beef Stew
 Having cooked Portuguese and Italian for many weeks now, I craved British flavours, namely stews, casseroles and pies. Now, as far as I'm concerned, the secret of a good stew is timing. Or in this case, time it for as long as you can. I started this one at 9 am, so by 1 pm, the meat just melted in your mouth. The recipe is based purely on instict, playing around with flavours my way, hence the name. All I can say to you is that the Italian folk will never be able to say that British food is bland again! It was a huge success! Very simple recipe. Probably too simple, but the flavours blended in well and the result was indeed delicious. Hope you try it! BEEF STEW MY WAY  INGREDIENTS (Serves 4 or 2 Italian adults lol) 500 gs of stewing beef some flour 1 large chopped onion 1 chopped clove of garlic 1 large sliced carrot 250gs of frozen peas 250gs of sliced mushrooms 2 cups of good quality red wine 2 cups of stock 2 tbsps of tomato paste 2 bay leaves 1 small rosemary stalk salt and pepper 1 tsp of sugar 1tbsp of olive oil METHOD Placed the sliced beef (make sure its seasoned) into a plastic bag and add some flour. Shake vigorously.  Brown the meat in a dutch oven (if you have one) or a heavy duty pan. You want to save those meat juices. Remove the beef.  Add some oil to the meat juices and fry the onions until translucent and add the garlic. Fry for 2 minutes  Add the carrots.  When the carrots have slightly softened, add the frozen peas. Pour in the red wine, making sure that you scrape all the meaty juices from the bottom of the pan. Let the wine steam for 5 minutes (not until dry).  Add your tomato paste, bay leaves and rosemary.  Add the stock and sugar, beef and sliced mushrooms.  Cook for 3 to 4 hours on a low heat, covered and serve with some mashed or boiled potatoes. Simple, rustic but ever so satisfying!  
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