Jamie Magazine
By Christina Mackenzie
About the recipe
A meltingly tender beef stew recipe with minimal prep – get it in the oven in next to no time, and leave it to work its magic.
Recipe From
Jamie Magazine
By Christina Mackenzie
800g lean stewing beef
2 tablespoons plain flour
olive oil
2 cloves of garlic
1 handful of shallots
2 sticks of celery
4 carrots
½ a bunch of fresh thyme (15g)
4 ripe vine tomatoes
150ml red wine
500ml organic beef stock
2 fresh bay leaves
Worcestershire sauce
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