Classic Beef Stew

1. 1

   Season the flour with salt and pepper and use to coat the meat, reserving the excess. Heat the oil in a large frying pan and cook the meat, in batches, until deep golden. Transfer each batch to a large saucepan when it is done.

2. 2

   Add the onions to the frying pan and cook 5 mins, until softened. Add the reserved flour and gradually blend in 1 cup water, scraping up the meat residue from the base of the pan. Add the wine, tomatoes and tomato paste to the pan and bring to a boil. Season with salt and pepper and pour into the saucepan with the beef. Cover and cook gently 2 hours until the meat is very tender. Stir in 2 tbsp parsley and sprinkle with the rest to serve.

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