Red wine beef stew
- Cut the stewing beef, trimmed of excess fats into 2cm cubes. Heat a heavy-based ovenproof casserole dish, add a little oil and brown the beef in three batches for 1 to 2 minutes on all sides. Remove to one side.
- Add a little more oil to the pan, then add sliced in wedges onions, thickly sliced carrots and celery, and cook over a medium heat for 5 minutes. Add crushed garlic and cook for 1 minute more.
- Stir in red wine and simmer for 5 minutes, then stir in the beef stock and bring to the boil. Return meat to the pan, reduce heat, cover and gently simmer for 1 hour.
- Add baby potatoes, washed and halved and cook for 30 to 40 minutes more or until meat and potatoes are tender. Adjust seasoning with salt and pepper to taste before serving.