2 tbsp olive oil
750g/1lb 10oz beef stewing steak
2 tbsp plain flour
2 crushed garlic cloves
150g copped mushrooms
150g/5oz chopped celery
150g/5oz chopped carrots
200g/7oz chopped swede
150ml/5fl oz red wine
500ml/18fl oz beef stock
2 fresh bay leaves
3 tbsp fresh thyme leaves
3 tbsp parsley
Preheat the oven to 180°C/350°F/Gas 4.
Heat the oil and butter in an ovenproof casserole dish on the hob, add beef and fry until browned.
Add flour and cook for a further 2-3 minutes.
Add the garlic and all the vegetables and cook for 1-2 minutes.
Stir in the wine, stock and herbs, then add the Worcestershire sauce to taste.
Cover with a lid, transfer to the oven and cook for about two hours