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.
- 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
- ¼ cup red wine
- Salt & pepper to taste
- Pre heat over to 350 or gas mark 5.
- Place flour, salt and pepper in a zip-log bag, add diced beef, seal and shake to coat the beef in flour. Set aside.
- Heat 1 tbsp oil on a medium heat in a large 1.5/2 qt. pan (with lid) and sauté onion till soft and translucent. Remove onion and set aside.
- Add second tbsp of oil to hot pan, add beef and brown on all sides. 3-4 minutes on high.
- Add red wine, and deglaze pan for 1-2 minutes. Wine will thicken.
- Add back onion, all diced vegetables, stock, bay leaves and Worcestershire sauce. Bring to a boil.
- Place covered pan in oven and cook for a minimum of 2 hours.
- Remove bay leaves and serve with bread.
SERVES: 4 -6