Stew

Ingredients

• about a tablespoon of olive oil
• 500g Diced beef
• 500g Diced pork (I used pork belly and diced it)
• a larged diced carrot
• large onion, chopped.
• Chopped stick of celery celery
• Garlic (chopped cloves or a tsp or so of paste)
• Ginger (paste)
• Some herbs (Thyme, rosemary, sage, oregano, that kind of thing
• Beef stock (I used a knor stock pot)
• Veg stock (or water)
• Optional: Cornflour or sauce flour.

Method

Preheat the oven, I have a fan oven, and use it at about 160C.

In a frying pan stick a tablespoon or so of olive oil and fry off the port and beef until browned. Set the meat aside.

In a casserol (I use a cast iron one) tip in the fat from the frying pan, and gently fry the onions, garlic and ginger until the onions are softened.

Once the onions are translucent, stick in the rest of the veg and give it a good stir for a minute or so, then add the meat and stir again, then up the heat and pour in the beef stock. Top up with veg stock, or water and bring to the boil.

Once it's boiling, stir, cover and put in an oven for 2 or 3 hours until done. Check every so often if you need to add more water.

If you want to thicken it a bit, make a slurry with cornflour or sauce flour and stir that through.

If you're so inclined, half an hour before the end, add the dumplings.