Hearty beef stew

Method

● Preheat the oven to 160°C.

● In a mixing bowl, combine the cornflour, paprika, garlic granules, sea salt and black pepper.

● In a heavy-based, flameproof casserole dish (26cm diameter) add 1 tbsp sunflower oil, brown the beef in batches for 3-4 minutes or until caramelised on all sides and transfer to the mixing bowl and coat the beef in the seasoned cornflour, set aside.

● Heat the remaining oil in the casserole over a medium heat.

● Add the onions and cook until translucent - about 5 minutes.

● Add the garlic and cook for 1 minute, being careful not to burn it.

● Add the red wine, turn up the heat a fraction to cook out the alcohol and reduce the liquid by 50 per cent.

● Add the carrots, celery, potatoes and sweet potatoes, and pour in 275ml of the beef stock.

● Return the beef to the casserole, add the remaining stock, soy sauce, ketchup and bay leaf.

● Bring to a boil, cover with the casserole lid, place in the oven and cook for 2½ hours, checking every 30 minutes and adding stock or water if needed.

● After 2½ hours check the beef. If it is not tender, cook for a further 30 minutes until it is tender and the sauce has thickened. Remove the casserole lid if you want to have a thicker stew.

● Take out the bay leaf and serve.

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