Blackcurrant & Thyme Stew
  1. 750g/1lb 10oz good quality stewing steak cubed)
  2. 2tbsp olive oil
  3. 1oz butter
  4. 2tbsp plain flour
  5. 2 cloves of Garlic, crushed
  6. 1 Onion chopped (or 5oz baby onions, peeled)
  7. 6oz Carrots chopped into chunks
  8. 5oz Button Mushrooms, halved
  9. 2 Leeks roughly chopped
  10. 2 Bay Leaves
  11. 150ml/5fl oz Red Wine
  12. 500ml/18fl oz Beef Stock
  13. 4 tbsp The Little Herb Farm Blackcurrant & Thyme Vinegar (or to taste)
  14. Salt and Pepper
  1. Preheat the oven to 180C/350F/Gas 4
  2. Heat the oil and butter in an oven-proof casserole dish until hot and then add the meat and brown on all sides.
  3. Add the flour and stir for two minutes.
  4. Add the garlic and vegetables and fry for two minutes.
  5. Stir in the wine, stock and vinegar, season with salt and pepper and add the bay leaves.
  6. Pop into the oven for around two hours or until meat is tender.
  7. Remove bay leaves before serving.
  1. Serve with a healthy dollop of mashed potatoes or some fresh crusty bread.
  2. Delicious!
The Little Herb Farm