Mike has recently become quite a dab hand in the kitchen. This was his first attempt at this dish and it was so lovely there was no way of not having a second helping. This is the ideal dish to warm you up in the winter, especially when teamed up with a helping of Potatoes Boulangeres.
2lbs diced beef
4 large carrots
1 large onion
2 cloves garlic
3tbsp olive oil
Bottle red wine (preferably Burgundy but any red will do)
600ml beef stock
Salt and pepper to season
Put olive oil in the bottom of your slow cooker or casserole dish.
Chop onions, garlic, celery, carrots and mushrooms and place in bottom of dish.
Coat the diced beef in flour and put in a pan to brown. Once browned add to casserole.
Pour in red wine.
Whisk cornflour into beef stock to thicken then add to casserole.
Season then cook on low in the slow cooker or in a lidded casserole dish in the oven for at least seven hours.