Mike is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Beef Stew (recipe courtesy recipetineats.com)

Ingredients
1.2 kg / 2.4lb chuck beef, cut into 3.5 cm / 1.5″ cubes
1 tsp each salt and pepper
3 tbsp olive oil, divided
1 large onion , halved then cut into 1 cm / 2/5″ slices
4 garlic cloves, minced
3 carrots, cut into 2.5cm / 1″ pieces on the diagonal
2 celery stalks, cut into 2.5 cm / 1″ pieces
1/3 cup / 50g flour
3 cups / 750ml beef broth / stock, salt reduced
2 cups / 500 ml red wine, bold and dry (Cab Sauv, Burgundy, Merlot)
2 tsp Worcestershire Sauce
2 tbsp tomato paste
2 bay leaves, fresh or dried
4 sprigs thyme
400 g / 14 oz baby potatoes, halved
More salt and pepper, to taste.

Instructions
1. Sprinkle beef with salt and pepper.
2. Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until
just starting to smoke.
3. Add 1/3 of the beef and brown aggressively all over – about 4 minutes.
Remove to bowl, repeat with remaining beef, adding more oil if required.
4. Turn down heat to medium high. Add 1 tbsp oil if required. Add onion and
garlic, cook for 2 minutes until onion is softened slightly and golden on the
edge.
5. Add carrot and celery, stir for 1 minute to coat in flavours.
6. Sprinkle flour evenly across surface, then stir to coat.
7. Add broth, red wine, tomato paste and Worcestershire sauce. Stir to dissolve
tomato paste and flour into liquid.
8. Add cooked beef (including any juices), thyme, bay leaf and potato. Stir. Water
level should almost fully cover everything (see video), if not, add a touch of
water.
9. Bring to simmer, then adjust heat to low / medium low so it’s simmering gently.
(Note 3 for other cooking methods)
10. Cover and cook for 1 hour 45 minutes or until beef is pretty tender
(check with 2 forks at 1.5 hrs).

11. Remove lid and simmer for further 30 minutes or until sauce reduces
slightly. It should be like a thin gravy (see video) and beef should now be very
tender.
12. Season to taste with salt and pepper. 
13. Serve over creamy mashed potato with a sprig of fresh thyme for
decoration or a sprinkle of parsley

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