WINTER WARMERS

Try these simple yet succulent dishes, from creamy potato gratin to a nutty fruit crumble and hearty beef stew

Our one-pot dishes, from rich beef stew to a fragrant fish tagine, are delightfully simple and scrumptious

RICH BEEF

STEW WITH RED WINE & HERBS

Serves 4-6

1-2tbsp oil

3 large onions, sliced

1kg (2lb 4oz) beef, shin or chuck, cut into 3cm chunks 3tbsp plain flour

500ml (18fl oz) red wine 500ml (18fl oz) beef stock 2 celery sticks, chopped

200g (7oz) chantenay carrots, trimmed

1 bay leaf

A few sprigs of thyme, plus extra to garnish

2 large potatoes, peeled and finely sliced

30g (1oz) butter, diced

Salt

Freshly ground black pepper

Preheat the oven to 170°C/fan 150°C/gas 3. Heat half the oil in a large lidded casserole pot. Add the sliced onions and brown very gently over a low heat for 12-15 minutes until lightly caramelised. Remove to a plate while you brown the beef in the remaining oil. Do this in batches, ensuring it’s all evenly coloured. Return all the meat with the onions to the pot and stir in the flour. Cook the flour out for a minute, then stir in the red wine. Pour the beef stock over, then cover the pot and cook in the oven for 60 minutes.

Remove from the oven and add the celery, carrots, bay leaf and sprigs of thyme. Lay the potato slices on top, overlapping them slightly to fit them all on. Dot with a few knobs of butter and season with salt and freshly ground black pepper. Return to the oven, uncovered, for 1-1½ hours, until the beef and vegetables are tender and the potato is cooked through. Garnish with thyme to serve.