This thick rich stew is wonderful served with mash and vegetables or alternatively, with crusty bread. Delicious!
Serves : 4 Prep/Cooking Time : 1hr 45 mins
Preheat the oven to 180°C
In a large frying pan heat up the oil until it is very hot.
In the meantime, roll the chunks of meat into the flour, coating all over.
Carefully place the meat into the frying pan and sear quickly as this helps to keep the juices in the meat and the flour helps to thicken the casserole up.
Put the onion, carrots and mushrooms into the casserole dish with the meat.
Pour over the beef stock and the red wine, then season with the salt and pepper
Place the casserole dish on the bottom rack and cook for 1 hour 45 mins.
When the stew has finished cooking*, check that the juices are thickened.
If you think it could do with thickening up a little, take 1 tsp of cornflour, mix with a little cold water and pour into casserole dish, mixing well. This will do the job and thicken the stew up.
To serve, place into large flat dishes or platters and serve with warm crusty bread.
* When the cooking time is up, test a piece of the meat to make sure it is tender and not chewy. If it is, it will need to go back on for another 15-20 mins. If you think it needs a little more liquid, just add 3 or 4tbsp of beef stock