- STEP 1
Heat oil on a medium heat in a large casserole pan and add the chopped onion with a pinch of salt and saute for about 5 minutes until the onion begins to soften but not brow . Once this has happened add the garlic and cook for a few minutes to soften.
- STEP 2
Once the garlic has to a softened add the tomato puree and cook it out for a few minutes. remove the onion mixture to a plate for later.
- STEP 3
Heat some more oil in a pan, add the beef and cook until browned all over. Once the meat has browned return the onions, add the red wine and simmer for a few minutes to get rid of the harsh alcohol flavour but not the flavour.
- STEP 4
Add the flour and cook for a few minutes to cook off the raw flour flavour. Fill the pot with enough boiling water to cover the meat to just over an inch, then add the stock cube, bay leave, carrots and mustard.
- STEP 5
Bring everything to a boil, stir and place the pot in the oven. Cook the stew for 2 hrs by which time the sauce should have thickened and the meat tender. Serve with baked potatoes or lovely creamy mash if you are feeling indulgent.