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Ingredients
  • 2 celery sticks, thickly sliced
  • 1 onion, chopped
  • 2 really big carrots, halved lengthways then very chunkily sliced
  • 5 bay leaves
  • 2 thyme sprigs, 1 whole and 1 leaves picked
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cubes, crumbled
  • ½ cup red wine
  • 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks
Note: Ingredients may have been altered from the original.
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