Right.... better share this one as it's one of my many classics. The book's coming soon, just waiting for the photo shoot to be processed. For 4 (or a greedy 2 becuase it's very moreish) you will need: 1 pack (organic) stewing steak / chicken thighs / stewing lamb 1 tin 400g tomotoes (preferably creamed tomotoes or passata) Pinch of dried rosemary Pinch of dried thyme 500ml of red/white wine (white = chicken, red = beef/lamb obviously!) Heaped teaspoon flour Olive oil 1 large onion 2 sticks celery 1 large potato 3 large carrots Garlic paste (cheat, but good) Tomoto puree 1 stock cube of matching variety to your chosen meat OK, get the Le Creusset (or oven proof large pan with a lid) out and fry off the diced onion, carrots and celery in olive oil for about 8 mins then add your meat. Turn that around for about 1 minute to get some colour on it, then add the flour, a pinch of each herb, a squeeze of the garlic paste and tomato puree and some salt & pepper. Give that a stir, then dump in the wine, tomatoes and stock cube and stir. Once that's mixed in, put the lid on and whack it in the oven and slow cook on a medium heat (175 degrees) for 1 hour 45 mins Yum.
