Directions

1. Preheat the oven to 200°C (180°C for fan oven).
2. Chop the celery and peel and chop the carrots and onions. Crush the garlic.
3. Cut the meat into small cubed pieces.
4. Heat the oil in a large casserole pan on a high heat.
5. Add in your carrots, celery, onion and garlic and fry for 8-10 mins.
6. Add in the beef and flour and stir through.
7. Add in the stock and tomatoes and stir again.
8. Bring to the boil and cover with the lid.
9. Leave simmering on the hob on a low heat for 30 minutes, stirring occasionally.
10. After this, place the dish in the oven and cook for a further 2 hours.
11. Towards the end of the 2 hours, peel the potatoes and boil in a saucepan of water for 20 – 30 minutes until tender.
12. Taste and add salt and pepper if needed.