INGREDIENTS
2 tbsp vegetable oil2 tbsp vegetable oil1 kg Aberdeen Angus braising/stewing beef - chopped into bite-size chunks1 kg Aberdeen Angus braising/stewing beef - chopped into bite-size chunks
2 tbsp plain - all-purpose flour mixed with a pinch of salt and pepper2 tbsp plain - all-purpose flour mixed with a pinch of salt and pepper
2 large onions - peeled and chopped2 large onions - peeled and chopped
3 cloves garlic - peeled and crushed3 cloves garlic - peeled and crushed
2 tbsp red currant jelly - or cranberry sauce2 tbsp red currant jelly - or cranberry sauce
500 ml red wine500 ml red wine
2 large carrots - peeled and chopped2 large carrots - peeled and chopped
2 medium potatoes - peeled and chopped2 medium potatoes - peeled and chopped
1/2 small swede - peeled and chopped1/2 small swede - peeled and chopped
700 ml beef stock - water plus 2 stock cubes is fine700 ml beef stock - water plus 2 stock cubes is fine
2 tbsp tomato puree2 tbsp tomato puree
1 tbsp Worcestershire sauce1 tbsp Worcestershire sauce
4 bay leaves4 bay leaves
2 tbsp dark brown sugar2 tsp dark brown sugar
¾ tsp salt¾ tsp salt
¾ tsp crushed black pepper¾ tsp crushed black pepper
To serve:
Fresh thyme sprigs fresh thyme sprigs
Chunks of fresh bread chunks of fresh bread
INSTRUCTIONS
Preheat the oven to 160c/325fHeat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. 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.
Add in the carrots, potatoes, swede, 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).
Serve topped with a little fresh thyme and some freshly cut bread.