Red wine braised beef and vegetable stew

Method

1. In a deep, heavy-based casserole with a lid, heat a glug of oil over a medium heat. Add the onion, carrots and leek, then fry for 5 minutes until starting to soften. Add the mushrooms and garlic and fry for 4 minutes more, stirring occasionally.
2. Add the beef, flour, tomato purée and Worcestershire sauce. Turn up the heat and brown the meat for a minute or so, stirring. Add the wine, bubble to reduce for 1-2 minutes, then add the stock and thyme. Bring to the boil, then turn down to the lowest setting until the stew is barely simmering. Put the lid on the pot and simmer for 3½-4 hours, stirring every 45 minutes to prevent it catching on the bottom (to cook it in the oven). Check the beef is tender, taste and season, then serve with jacket/mashed potatoes.

Use half a batch of stew, or any leftovers, to make these recipes:

Beef enchiladas

Beef cobbler

Braised beef, anchovy salsa and polenta