This dish takes a while to cook, but it really is worth it and it makes a nice change from the Sunday Roast.



600g stewing beef cut into cubes
1 tbsp oil
4 carrots
1 onion
1 tsp salt
1/4 tsp pepper
2 tbsp flour
200ml red wine
500ml stock
1 tbsp tomato puree
2 crushed cloves of garlic
1/2 tsp thyme
*optional: 5 tomatoes (or 1 tin of chopped tomatoes)
2 tsp cornflour
2 tbsp cold water

Heat the oil in a large stew pot. Dry the beef so that it will brown. (damp beef doesn't brown).
Cook a few pieces at a time and place them on a plate until needed.



In the same pan, brown the sliced carrots and onion.



Return the beef to the pot and add salt and pepper. Sprinkle the flour over the top and mix together.
Heat for another 5 minutes, stirring from time to time, before adding the wine and stock.
Add the tomato puree, crushed garlic and thyme.



Lower the heat to a simmer and cover the pot. Simmer for about an hour.
At this stage, I like to add tomatoes, but this is optional.
If you are using fresh tomatoes, peel them first. If you dip them in a pan of boiling water for 30 seconds it will be much easier.
I also like to remove the seeds.
Add to the pot. Cover and simmer for a another hour.
After the 2hrs cooking, mix together the cornflour and cold water and add to the pot.
Stir well and cook for a further 5 minutes to thicken.

This dish is lovely served with Gratin Dauphinois or simply with boiled potatoes, and why not choose the Tarte Tatin as dessert?