144
Beef and celery with sun dried tomatoes
Serves 8
Ingredients:
1 tbsp vegetable oil
900 g (2 lb) lean beef steak,
cubed
2 cloves garlic, crushed
2 tbsp wholemeal flour
Salt and freshly ground black
pepper
1 tsp dried basil
(or handful of fresh)
250 ml (8 fl oz) red wine
4 tbsp tomato purée
250 ml (8 fl oz) stock
1 medium sized onion, sliced
1 red pepper, cut into strips
Head of celery, washed, trimmed
and chopped diagonally
8 sun-dried tomatoes, chopped
coarsely
1–2 tbsp redcurrant jelly
Method:
1. Measure the oil into a large pan. Brown the
beef, add the garlic, and cook for a further
2–3 minutes, stirring well but taking care
not to brown the garlic.
2. Add the flour and seasoning, stir well and
add the basil, wine, tomato purée and finally
the stock. Bring to the boil.
3. Add the onion, red pepper, sun-dried
tomatoes and celery, and stir in the
redcurrant jelly.
4. Pour into a deep solid container, cover with
foil and cook for 1 hour at 120°C or 2 hours
at 100°C.
