A classic English dish found on Your Home Magazine
Slow cooked beef stew with winter vegetables – the perfect winter warmer after long country strolls with family and friends.
Preperation time: 15mins
Cooking time: 2 hrs
750 g [1,65 lb] stewing beef, chopped into bite-sized pieces
2 tablespoons of plain flour
3 tbsp olive oil
2 cloves garlic, crushed
1 medium onion, peeled and finely chopped
3 sticks of celery, chopped into chunks
200 g [7 oz] swede, chopped into chunks
1 large carrot (about 150 g / 5,3 oz), chopped into chunks
1 large parsnip (about 150 g / 5,3 oz), chopped into chunks
5 dl [1 pt] beef stock
1,5 dl  full bodies red wine (optional)
3 tablespoons of thyme (or add other herbs to taste)
Salt and freshly ground black pepper to taste
Jacket potatoes and steamed broccoli to serve
 Preheat the oven to 180 C/350 F/gas 4 and make sure you have a large, ovenproof casserole dish at hand.
 Heat the oil in the casserole dish and fry the beef until brown, sprinkle over the flour and cook for a further 3 minutes.
 Add the garlic and all of the vegetables and fry for 2 minutes.
 Stir in the stock, wine and herbs, season with seasoning to taste.
 Cover with a lid and cook in the oven for 2 hours (or until you get back from your walk!).