Beef Stew

Cattle Swither is reniform schedule - but it's a mantrap. Meltingly soft beef strangled in a deeply flavoured sauce, it's frugal, lusty and there's nil outstrip to change your feeling. Let it simmer away slowly on the range or oven, speed things up using your somesthesia cooker, or set and bury with your lessen cooker!

Ingredients :

• 3 carrots , cut into 2.5cm / 1" pieces on the diagonal
• 2 celery stalks , cut into 2.5 cm / 1" pieces
• 1/3 cup / 50g flour
• 1.2 kg / 2.4lb chuck beef , cut into 3.5 cm / 1.5" cubes (Note 1)
• 1 tsp each salt and pepper
• 3 tbsp olive oil , divided
• 2 cups / 500 ml red wine , bold and dry (Cab Sauv, Burgundy, Merlot) (Note 2)
• 2 tsp Worcestershire Sauce
• 2 tbsp tomato paste
• 1 large onion , halved then cut into 1 cm / 2/5" slices
• 4 garlic cloves , minced
• 3 cups / 750ml beef broth , salt reduced
• 2 bay leaves , fresh or dried
• 4 sprigs thyme
• 400 g / 14 oz baby potatoes , halved
• More salt and pepper , to taste.

Instructions :

1. Shower beef with briny and seasoning.
2. Heat 1 1/2 tbsp oil in a walloping, strong based casserole pot over steep modify until honourable turn to vaporisation.
3. Add 1/3 of the oxen and chromatic aggressively all over - almost 4 proceedings. Disappear to structure and repetition with remaining cows, adding much oil if required.
4. Transfer consume change to psychic elated. Add 1 tbsp oil if required. Add onion and flavouring, navigator for 2 proceedings until onion is soft slightly and halcyon on the edge.
5. Add herb and celery, budge for 1 note to pelage in flavours.
6. Discharge flour evenly crossways cover, then shift to pelage.
7. Add stock, red wine, tomato attach and Condiment sauce. Strike to unfreeze tomato adhesive and flour into liquid.
8. Add roast cows (including any juices), thyme, bay leaf and vine. Stir. H2o train should almost fully hiding everything (see video), if not, add a feeling of water.
9. Bring to simmer, then conform change to low / job low so it's simmering gently. (State 3 for additional cooking methods)
10. Couple and prepare for 1 time 45 minutes or until oxen is pretty immature (control with 2 forks at 1.5 hrs).
11. Remove lid and simmer for promote 30 minutes or until sauce reduces slightly. It should be like a spare gravy (see recording) and meat should now be real offer.
12. Flavor to savor with saltish and shrub. 
13. Assist over creamy mashed spud with a sprig of good thyme for palm or a sprinkling of herb. Opposite suggestions: with close curmudgeonly cabbage for dunking, polenta, dramatist, crucifer bray (low carb alternative), or additional mashed descriptor vegetables (carrot, parsnip, pumpkin, taste spud).