Beef Stew

Ingredients

• 2 tbsp vegetable oil
• 1 kg braising beef, cut into bite-size chunks
• 2 tbsp plain flour
• 1/4 tsp salt and 1/4 tsp pepper for flour
• 2 large onions, chopped
• 3 garlic cloves, crushed
• 2 tbsp red currant jelly or cranberry sauce
• 500 ml red wine
• 2 large carrots, chopped
• 2 medium potatoes, chopped
• 1/2 small swede, chopped
• 700 ml beef stock
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 3 bay leaves
• 2 tsp dark brown sugar
• 1/2 tsp salt
• 1/2 tsp crushed black pepper
• Fresh parsley and thyme to serve

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat the oven to 160°C fan. Mix the flour with the first measure of salt and pepper, then coat the beef lightly.
2. Step 2.Heat the oil in a lidded ovenproof pot. Brown the beef in batches so the pieces sear instead of steaming.
3. Step 3.Add the onions and cook until softened; stir in the garlic and red currant jelly. Pour in the wine and simmer for five minutes.
4. Step 4.Add carrots, potatoes, swede, stock, tomato purée, Worcestershire sauce, bay leaves, sugar, and remaining salt and pepper.
5. Step 5.Bring to a gentle simmer. Cover and cook in the oven for three to four hours, stirring occasionally, until the beef is tender.
6. Step 6.Remove the bay leaves. Spoon into bowls and finish with parsley and thyme.