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Good Food

Beef Stew with Tomatoes, Wine and Peas

Serves 6


30ml/2 tbsp plain four

10ml/2 tsp fresh thyme or 5ml/1 tsp dried thyme

450g/1lb lean braising or stewing steak, cut into cubes

10ml/2 tbsp olive oil

2 onions, roughly chopped

450g/1 lb jar tomato passata

250ml/8fl oz/1 cup beef stock

250ml/8fl oz/1 cup red wine

2 garlic cloves, crushed

30ml/2 tbsp tomato puree

275g/10oz/2½ cups shelled fresh peas

5ml/1 tsp sugar

salt and freshly ground black pepper

fresh thyme sprigs, to garnish


Preheat the oven to 160C/325F/Gas 3.  Putht flour in a shallow dish and season with the chopped thyme and salt and pepper. And the beef cubes and turn to coat evenly with the flour.

Heat the oil in a large casserole, add the beef and seal on all sides over a medium heat.  Remove with a slotted spoon and place on a plate.

Add the onion to the pan, scraping he base of the pan to mix in any sediment.  Cook gently for 3 mins, stirring frequently, then stir in the passata, stock, wine, garic, and tomato puree.  Bring to the boil, stirring.  Return the beef to the pan and stir well to coat with the sauce.  Cover and cook in the oven for 1½ hours.

Stir in the peas and sugar.  Re-cover, return the casserole to the oven and cook for a further 30 mins, or until the beef is tender.  Adjust the seasoning to taste.  Garnish with fresh thyme sprigs and serve immediately.