Slow Cooked Beef Stew

Step 1

Preheat the oven to 160°C/Fan 140°C/325°F/Gas mark 3.

Step 2

Heat the oil in a large ovenproof pan or casserole. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until browned all over in batches - set aside. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes, scraping off the residue from the base of the pan.

Step 3

Return the beef to the pan and add the carrots, parsnips, potatoes, swede, celery, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).

Step 4

If you prefer a thicker gravy, mix 2 tbsp of cornflour with 2 tbsp of cold water and add a couple of tbsp of the gravy. Now add to the stew and mix through. Serve with buttery mash and some freshly cut crusty bread. Enjoy!