This stew is a real ideal winter warmer. Serving up to eight people, it needs a large casserole dish, ideally one you can put on a Hob and in the Oven.

Cook as slowly as possible, to allow the flavours to be maximised, and to allow as much tenderness as possible.

To Serve 8
100g Seasoned Flour
1.5kg Beef Chuck, cut into eight portions
50ml Vegetable Oil
½ Bottle of Red Wine
4 Sprigs Thyme
4 Bay Leaves
5 Juniper Berries
1 Whole Bulb of Garlic, cut in half horizontally
1 Litre Brown Stock, made from a cube is fine
2 tbsp Worcestershire Sauce
6 Shallots, peeled and halved
2 Carrots, peeled and cut into thirds or quarters
1 Leek, cut into the same size as the Carrots
2 Celery Sticks, cut into the same size as the Carrots
Salt and Pepper

1. Put the Flour onto a plate, and use it to coat the Beef Chuck on all sides, shaking off any excess.
2. Heat the Vegetable Oil in a pan, and place the meat in it, in batches to be sealed. You should be aiming to get a good amount of colour on the meat.
3. When the Meat has sealed, remove from the pan, then pour in the Red Wine. Use it to deglaze the pan, scraping any pieces off the base of the pan – these are great for flavour
4. Return the Meat to the pan after a minute or two, along with the Bay Leaves, Thyme, Juniper Berries, Garlic, Brown Stock and the Worcestershire Sauce. Bring to the boil, and cover with a tight-fitting lid.
5. Cook on a low heat (about 160C) either in the Oven or on the Hon, for around two and a half to three hours, before adding in the prepared Vegetables.
6. Cook for another sixty to ninety minutes, checking every fifteen minutes, making sure that there is still enough liquid in the pan. If the Vegetables and Meat are not covered, add a slight bit more stock.
7. Season to taste, then serve fresh from the pan with Creamy Mash and Roasted Parsnips.

Photo Courtesy of: FotoosVanRobin