1.5kg stewing beef
Flour for dusting
2 tbsp (30ml) butter
3 tbsp(45ml) olive oil
4 garlic cloves crushed
8 bacon rashers diced
4 celery sticks chopped
6 peeling onions ,peeled
2 carrots chopped
Peeled tomatoes
1 cup chick pea soak in water before cooking
1 cup beef stock
2 bay leaveas
1 rosemary sprigs
1 cup baby spinach
1 can chopped peeled tomatoes
Mashed potatoes for serving

Pour wine into bowl,add stwing beef,cover and marinate overnight. Drain and set liquid aside. Pat meat dry and dust in flour and oil in a large saucepan. Fry meat in batchesuntil browned and Sautae garlic bacon,celery,onions and carrots for 3 to 4 minutes set aside. Pour wine,tomatoes and stock into saucepan and bring to simmer for 10 minutes set aside. Add beef and herbs cover and simmer on very low heat for 2 and half hours, chick pea and cook for another hour. Serve with mash potatoes..

Prepared, posted, tried and tested by: Joy Martin Smyth