Easy Peasy Beef Stew

• 2 lbs stewing beef (chopped into 2 inch cubes)
• 2 Tbsp olive oil
• 2 cups beef stock
• 2 Tbsp Worcestershire sauce
• 2 cloves garlic, peeled and crushed
• 2 bay leaves
• 1/2 tsp English mustard powder
• 1 large onion, sliced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• I cup baby carrots
• 3 stalks celery, chopped into 1/2 inch diagonal strips
• 2 Tbsp flour
• Brown beef cubes in a large Dutch oven, remembering Julia's famous advice about not overcrowding the pot! Add the beef stock, Worcestershire sauce, garlic, bay leaves, mustard powder, onion, salt, pepper and paprika. 
• Stir, cover and simmer gently for about 1 1/2 hours, then add the baby carrots and chopped celery. Cover and cook for about another half an hour. 
• About ten minutes before serving, gently shake the flour in a sieve over the the pot of stew, stirring to blend it into the gravy. This will help to thicken up the stew without making the gravy lumpy. 
• This stew is very easy to make and is delicious served with homestyle mashed potatoes and steamed green beans.

Di's Spaghetti Bolognese

This is my absolute favourite bolognese recipe! My mother used to make it for us every Friday night when I was growing up, and she'd serve it in huge white bowls. It almost brings a tear to my eye just thinking about it now! 

1 lb (approx. 400 g) minced beef

2 fat cloves garlic

1 small red onion or small shallots

2 beef stock cube

1 tsp dried oregano (or more)

2 bay leaves

1 x 14 oz can chopped tomatoes

slosh of red wine

1/2 tsp dried basil (or more)

2 tbs tomato puree

oregano and basil to taste
grated parmesan cheese

Sauté garlic and onion in olive oil, and then add the minced beef when they have softened. 
Gently brown the beef, then add one stock cube and 1/2 tsp oregano or more and 2 bay leaves.
In a separate pan heat the can of chopped tomatoes, add a slosh of red wine, add one more stockcube and 1/2 tsp of oregano or more, 2 bay leaves, 1/2 tsp basil or more, tomato puree, salt and pepper to taste. Allow the sauce to simmer away with the lid off, but don't let it get too dry. 
After a few minutes add the tomato sauce to the meat, cover and simmer on low heat. If the sauce looks too wet take the lid off for a few minutes.
Cook for about 40 minutes to an hour but check that the bolognese doesn't boil dry.


This is lovely served with a green salad and freshly grated Parmesan. Enjoy!