Beef Stew

, Serves 6

Red wine beef stew with carrots, celery and baby potatoes, slow-simmered until tender and served over mash.

1.2 kg chuck beef, cut into 3.5 cm cubes	Season & brown beef in batches			Add beef, herbs & potato, stir	Simmer covered 1 hr 45 min	Simmer uncovered 30 min, season	Serve over mash, with bread
1 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
1/2 tsp black pepper
1 1/2 tbsp olive oil (for browning the beef)
1 tbsp olive oil (for the vegetables, add a touch more if needed)	Sauté onion & garlic 2 min	Stir in carrot & celery 1 min	Stir in flour, broth, wine, paste, Worcestershire
1 large onion, halved then cut into 1 cm slices
4 garlic cloves, minced
3 carrots, cut into 2.5 cm pieces on the diagonal
2 celery stalks, cut into 2.5 cm pieces
40 g plain flour / all-purpose flour
720 ml beef broth / stock, salt reduced
475 ml red wine, bold and dry (Cab Sauv, Burgundy, Merlot)
2 tsp Worcestershire sauce
2 tbsp tomato paste
2 bay leaves, fresh or dried
4 sprigs thyme
400 g baby potatoes, halved
More salt and pepper, if required
Mashed potato, for serving
1 tsp finely chopped parsley, optional garnish
Crusty bread, for bowl mopping and dunking

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