PAUPERS STEW

Serves 8

Ok, it’s January we are all recovering from December! So, out comes the mince!!😂

You can make this stretch for miles, chuck a variety of whatever root veg you fancy in and eat it for a couple of days! Another big advantage for me is my kids prefer the mince to big chunks of beef.

1kg Mince Beef
3 Large Carrots, finely chopped
2 Onions, finely chopped
3 Cloves Garlic, crushed
3 Sticks Celery, chopped in pieces
2kg Potatoes, peeled and cut into large chunks
2 litres Beef Stock
Big Splash Red Wine
1 Bouquet Garni
Splash of Olive or Rapeseed Oil
Maldon Salt and Black Pepper
Worcestershire Sauce

In a large pot, heat up high and add your mince. Fry on a high heat until well browned all over and periodically drain out any fat (keeps it super healthy).

Remove beef from the pot, add a splash of oil and then add the onion, fry over a medium heat for five mins.

Add the carrots, celery and garlic and continue to cook for another five minutes.

Return meat to pot, add the wine, potatoes, stock and bouquet garni and stir.

To season add salt, pepper and a tablespoon of Worcestershire sauce…adjust to your taste.

Cook gently for an hour stirring from time to time. You might want to use a fork to break up the potato if it has not already broken up.

This is a wonderful make ahead dish I use for swimming lesson nights, just come in, switch it on, cut up the crusty bread and enjoy!!