Ingredients 2 celery sticks, thickly sliced 1 onion, chopped 2 leeks, sliced 2 carrots, halved lengthways then very chunkily sliced 3 bay leaf 3 sprigs thyme 1 tin chopped tomatoes 1 tsp dried rosemary 1 small glass red wine 1 tbsp vegetable oil 1 tbsp butter 2 tbsp plain flour 2 tbsp tomato purée 400 ml beed stock 500g stewing beef, cut into nice large chunks Method Heat oven to 160C/140C fan/gas 3. Put the kettle on. Put the celery, leeks, onion, carrots, bay leaf, dried herbs and 1 thyme sprig in a casserole dish with 1 tbsp oil and the butter. Soften for 10 mins, then stir in the flour until it doesn’t look dusty anymore…

Read the full original post here authored by Natalie Rix. You can visit her blog here.

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