Beef stew for two

A lazy Sunday in Stratford called for a few things: eggs for breakfast, a nice walk along the river and some comfort food for a snuggly evening in watching the unbelievably brilliant Homeland. Sunday happened to be day two of the Stratford food festival, which meant that right outside my door were a host of stalls selling all sorts of yummy things. Having had a peruse, Chris and I opted for some olives, French cheese and a nice saucisson for a snacky lunch and we also grabbed some casserole beef…

 

Season some flour with thyme, oregano, salt and pepper and cover the beef with a dusting of it before browning in a pan. 

 

In a separate pan soften a red onion, two cloves of garlic, a stick of celery (finely chopped) and some big chunks of carrots. Then add the meat and a big glass of red (we used pinot noir). Let this simmer for a moment before adding a tin of chopped tomatoes, a tablespoon of tomato puree, two bay leaves then some beef stock (make sure there’s enough liquid to cover the stew). Simmer for as many hours as you possibly can. 

We served it with new potatoes and buttered green beans and the rest of the red. Yum.

Advertisements