This is one recipe that I do on a regular basis throughout winter, especially as it’s easy to do, and can be made in one pan. What’s not to like.

INGREDIENTS:

• 8 oz stewing beef of choice, cubed
• 1 large onion, diced
• 2-3 carrots, diced (depending on size)
• 1 small swede, diced
• 3-4 potatoes, diced
• 2 tbsp flour
• 2 tbsp oil
• 2 cups beef stock
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• ½ cup red wine
• Salt & pepper to taste

METHOD:

1. Pre heat over to 350 or gas mark 5.
2. Place flour, salt and pepper in a zip-log bag, add diced beef, seal and shake to coat the beef in flour. Set aside.
3. Heat 1 tbsp oil on a medium heat in a large 1.5/2 qt. pan (with lid) and saute onion till soft and translucent. Remove onion and set aside.
4. Add second tbsp of oil to hot pan, add beef and brown on all sides. 3-4 minutes on high.
5. Add red wine, and deglaze pan for 1-2 minutes. Wine mixture will thicken.
6. Add back onion, all diced vegetables, stock, bay leaves and Worcestershire sauce. Bring to a boil.
7. Place covered pan in oven and cook for a minimum of 2 hours.
8. Remove bay leaves and serve with bread.

Serves: 4 – 6