Ingredients:
1 leeks
500 g of quality stewing beef
1 cup dry red wine
1 carrots
1 yellow onions
bay leaves
plain flour
1 teaspoon thyme
sea salt
ground black peppercorns
1 beef stock cube
olive oil
Directions:
Top and tail leek so that you have the white stalk only.
Slice leek lengthwise and then chop into 1 inch segments.
Chop carrot into bite size segments.
Chop onion.
Place flour and seasoning into a bag.
Place beef into the bag and shake so that beef is coated with flour and seasoning.
In a heavy base frypan, place 1 or 2 tablespoons of oil.
On low heat brown beef, remove and place into a casserole.
Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
Remove and add to casserole.
Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
Add to casserole.
Add thyme and 2 bayleaf.
Place in a moderate oven and cook slowly for about 90 minutes.
Place a lid on the casserole to obtain best results.
Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.
Servings: 4
Time preparation: 15 min.
Time total: 105 min.