THE BEST STEW RECIPE
from: Jamie Oliver

Serves 4-6

INGREDIENTS

800g (1.75 lbs) Veal cheeks or another stewing cut
Olive oil
Salt & pepper
4 Carrots, finely chopped
2 Red onions, finely chopped
3 Sticks of celery, finely chopped
4 Cloves garlic, finely chopped
Bunch of fresh thyme, leaves picked and finely chopped
6 Sprigs of fresh rosemary, leaves picked and finely chopped
1 Heaped Tsp flour
1/2 Bottle white wine
1 750g Tin chopped plum tomatoes
Small bunch of fresh flat leaf parsley

PREPARATION

Heat some olive oil in a large pot. Add in the meat and season. Fry until the meat is well browned on all sided.
Add all of the vegetables and herbs (excluding the parsley) and allow to cook down gently with the lid on for about 10-15 minutes, don’t allow to colour.
Stir in the flour, then add the wine and the tins of tomatoes. Lightly season and stir well. Replace the lid and allow to simmer gently for 2-3 hours until the meat is extremely tender. If the sauce gets too dry at any stage then just add a little water.
Sprinkle over the finely chopped parsley and serve.

Adapted from "Cooking with Jamie Oliver"