500g lean diced beef
2 large carrots
4 stalks of celery
250g sliced mushrooms
1 large onion roughly chopped
2 cloves garlic
500ml red wine
2 bay leaves
3 sprigs of fresh rosemary - stripped from the stalk
50g diced bacon or ham
800ml beef stock
salt and pepper
2 Tbsp olive oil

1. Warm the oil in a pot and add the beef to saute.
2. Add the onions and garlic and cook until they start soften
3. Add the red wine and cook until it reduces by half.
4. Add the bay leaves, vegetables and the stock- slow cook for 1 hour to 90 minutes
5. Add the bacon, salt and pepper and cook for a further 20 minutes or until the liquid reduces down to stew consistency
6. Serve and Enjoy