saturated fat: 4,5g
suitable for freezing: YES
· 2tbsp sunflower oil
· 1kg diced stewing or braising steak
· 2 medium onions, peeled and cut into thin wedges
· 500g chantenay carrots, halved lengthways if large
· 4 sticks celery, sliced
· 2 level tbsp. plain flour
· 200ml red wine
· 400g can chopped tomatoes
· 1 beef stock cube
· 2 bay leaves
· few sprigs of thyme
1. Set the oven to 160C or Gas Mark 3.
2. Heat the oil in a flame-proof casserole dish, or sauté pan, and add a single layer of the meat. If the meat doesn’t all fit in the pan, then cook it in batches. Allow the meat brown over a medium heat, turning it regularly.
3. Remove the meat from the pan and add the onion, carrot and celery to the juices left in the pan. Cook for a few mins, stirring occasionally until they start to brown.
4. Return the beef to the pan, and any juices that have come out of it, and sprinkle over the flour. Stir well, then pour in the red wine and bring to the boil. Reduce the heat and simmer until the wine has almost evaporated. Add the can of tomatoes to the pan and add the stock cube, bay leaves and a couple of spring of thyme, then bring the mixture to the boil. Cover the casserole dish with a lid or, if using a sauté pan, tip the mixture into a covered ovenproof dish. Cook in the centre of the oven for 1½ -2 hours, or until the beef is really tender.
5. Remove the bay leaves and sprinkle over fresh thyme before serving.