Simple Beef Stew

• 200g Stewing Beef, cubed
• 1 tablespoon Olive Oil
• 1 Shallot, peeled and cut in half
• 1 small Red Onion, peeled and cut in half
• 2 Carrots, rough chopped
• Flour
• Worcestershire Sauce
• Red Wine
• Water
• Salt/Pepper/Basil/Hot Pepper Paste

Brown the meat with the onions in the oil sprinkling Worcestershire sauce over the meat and then lightly coat with flour when brown. Add the carrots and the wine until everything is about halfway covered. Top off with water and season to taste.

In a slow oven cook covered for 2 hours, then turn the oven up hot and continue cooking uncovered until the desired amount of liquid is left (I do it for about an hour – but my stew pot is tall and narrow), stirring occasionally.

Serve immediately with rice, potatoes or bread.

(Serves 2)