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    Beef, carrot & red wine stew

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    Beef, carrot & red wine stew

    This is a warm and hearty dish which is served best with a rustic loaf from Waitrose.

    • Total time: 4 1/2hrs

    Serves: 2


    • 1tbsp olive oil
      2 garlic cloves, crushed
      1 onion, diced
      2 celery sticks, diced (I put in the leaves as well)
      800g or so of stewing steak
      400ml beef stock, hot
      1 bottle of red fruity wine
      2 bay leaves
      large serving spoon of flour
      4 - 6 carrots, cut into small chunks
      5tbsp balsamic vinegar (or more if necessary to taste)
      3 tbsp Worcestershire sauce (to taste)
      2 to 3 tbsp brown sugar (again to taste)

      The last 3 ingredients are all down to taste (and to be honest I don't really measure but know kind of the measurements), my husband asked me to cook it the next time without sugar so I will see what it tastes like next time.

      It really is a delicious dinner and whilst I state it feeds 2 my hubby takes the rest for lunch the next day.

      Be warned your kitchen will smell divine whilst cooking!!!


    1. Heat oil in a large casserole over medium heat, add garlic, onion and celery and saute until soft. Set aside on a plate.
    2. Increase heat and add beef, cook until all browned. Then added onion mixture back in and flour.
    3. Add stock, wine, bay leaves and season. Also add carrots, vinegar, worcestershire sauce and brown sugar. Cook this for up to 4 hours to reduce and meat falls apart.

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