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Melt In Your Mouth Beef Stew
Ingredients - serves 4
olive oil 2 red onions, peeled and chopped 2 carrots, peeled and chopped 1/2 celeriac, peeled and chopped or 3 sticks of celery, chopped 4 cloves of garlic, chopped few sprigs of fresh rosemary, or 1 tbsp of dried 2 bay leaves 1 cinnamon stick 1 kg beef, cut into bite size pieces salt and pepper for seasoning 1 tbsp flour 1 x 400g tins tomatoes 2/3 bottle red wine Method - Preheat oven to 180c. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs and cinnamon for 5 mins until softened slightly. Meanwhile toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is really tender. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs. This is quite a rich, expensive dish, to make it less rich and slightly cheaper, reduce the meat to 1/2 and increase the vegetables and reduce the wine by half to 250ml and make up the 250ml with beef stock. This recipe came from Cook With Jamie published by Penguin 
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