Succulent Steak Stew

  • 800g Wyndham's Beef
  • 2tsp Plain Flour
  • 3 Cloves of Garlic
  • 3 Shallots
  • 2 Celery Sticks
  • 3 Carrots
  • Fresh Thyme
  • 4 Ripe Tomatoes
  • 100ml Red Wine
  • 500ml Wyndham's Beef Stock
  • Worcestershire Sauce
  1. Start by preheating your oven to 160 degrees. 
  2. Cut the beef up into chunks and add it into a large bowl along with the flour. Give the bowl a good shake to ensure the beef is evenly coated. 
  3. Place a large casserole dish over a medium heat on the hob, add in a dash of olive oil and once hot, add in the beef and cook until it has started to brown off. Remove the beef from the heat and place it into a bowl, leaving it to one side. 
  4. Peel and finely chop the garlic, shallots, celery and carrots. Add these into the casserole dish, along with the thyme and cook for around 10 minutes. 
  5. Add the beef back into the casserole dish and add in the tomatoes and wine. Once the liquid has been absorbed, add in the stock and a splash of Worcestershire sauce. 
  6. Season well, before leaving to stew in the oven for at least 3 hours, or until the meat falls apart. 
  7. Serve your delicious seasonal winter warmer with creamy garlic mash and enjoy!