Step 1/6
Preheat oven to 170°C/325°F/Gas Mark 3.
Step 2/6
Chop the celery sticks into thick slices, chop up the onion then chop up the 2 carrots. Add the celery, onion and carrots, 5 bay leaves and 1 whole thyme sprig into a casserole dish along with 1 tbsp vegetable oil and 1 tbsp butter.
Step 3/6
Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
Step 4/6
Gradually stir in 110ml red wine and 500ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
Step 5/6
Season with salt and pepper then cover the casserole with the lid and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr or longer if necessary until the meat is really tender and the sauce is thickened.
Step 6/6
Remove the casserole dish from the oven using oven gloves . To serve, place in a warmed bowl, garnish with the picked leaves of the remaining thyme sprig. Serve with crusty bread, potatoes or rice.