Rich Winter Stew
4 tbsp olive oil
4lbs good quality stewing beef, cut into chunks
3 medium onions, sliced
6 cloves garlic, peeled & lightly crushed with the back of a knife
1 bottle red wine
1 pint tomato passata
500g carrots, in 2cm diagonal slices
250g button mushrooms, quartered
Salt & pepper
Preheat the oven to 160C.
Heat the olive oil in a large saucepan. Add the beef and stir occasionally until each piece gets a nice brown colour.
Add the onions and the garlic cloves. Cook for a further five minutes before pouring on the wine and passata.
Add the carrots and season liberally with salt and pepper.
Bring to the boil, add the bouquet garni, place the lid on and cook in the oven for two hours.