1 lb Stewing Beef
1 medium Onion
5 Garlic Cloves
3-4 medium sized Carrots
3 Celery Sticks
1 cup Red Wine
1 Stock Cube
2 Tbspn Flour
1 Tsp Worcester Sauce
1 Rosemary Sprig
Salt and Pepper to taste
A little oil
Some water
Crush the garlic and chop up with the onions and fry lightly in a pot with the oil. Chop the beef into manageable little cubes about half an inch in length and throw these into the pot with the onions and garlic, stirring occasionally. We tend to leave the skin on the carrots, just wash them off and cut them into quarter inch slices, the same with the celery. Once the beef has browned, add the carrots and celery, and the flour. Stir this up generously until everything is coated. Now add the red wine. The wine and the flour should mix to give you a lovely thick gravy. Add the stock cube and enough water to cover the stew, the Worcester sauce, and the rosemary. Let this simmer for two hours.
Serve with mash!
1 medium Onion
5 Garlic Cloves
3-4 medium sized Carrots
3 Celery Sticks
1 cup Red Wine
1 Stock Cube
2 Tbspn Flour
1 Tsp Worcester Sauce
1 Rosemary Sprig
Salt and Pepper to taste
A little oil
Some water
Crush the garlic and chop up with the onions and fry lightly in a pot with the oil. Chop the beef into manageable little cubes about half an inch in length and throw these into the pot with the onions and garlic, stirring occasionally. We tend to leave the skin on the carrots, just wash them off and cut them into quarter inch slices, the same with the celery. Once the beef has browned, add the carrots and celery, and the flour. Stir this up generously until everything is coated. Now add the red wine. The wine and the flour should mix to give you a lovely thick gravy. Add the stock cube and enough water to cover the stew, the Worcester sauce, and the rosemary. Let this simmer for two hours.
Serve with mash!
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