Beef Stew with Tomatoes, Wine and Peas
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.