Beef in Red Wine

1 kg large diced casserole beef. One large onion, three cloves of Garik, one carrot, mushrooms. Two cups of red wine, three frozen cubes of chicken stock, three bay leaves, two small sprigs of Rosemary.

Brown beef in batches. Saute the onions\garlic\carrot\mushrooms in the pan, scraping the base to remove stuck beef. Sprinkle two table spoons of plain flour into pane and mix well. Add wine and stock cubes, bring to the boil then allow to thicken slightly. Add beef and herbs.

Simmer low for 2 hours or until meat is very tender.

Transfer to a warm serving dish and allow to rest for a few minutes.

Serve with potatoes or plain polenta. Probably should have some green veg too.

Result: 5, nice!