Red current jelly
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Heat one tablespoon of the oil in a large cast-iron casserole dish. Fry the shallots, turning once or twice until browned. Remove from the pan. Add another tablespoon of the oil to the pan, then add the onions, carrots and celery. Fry on a medium heat for 5 minutes.
Heat the remaining one tablespoon of oil. Dust the beef chunks in the seasoned flour and add to the pan. Brown the beef all over (takes about 5-7 minutes), then add in the garlic and cook, whilst stirring for another 30 seconds.
Add the vegetables (but not the shallots) back into the pan with the meat. Add the red currant jelly, tomato puree, Worcestershire sauce, sugar, celery salt, salt and pepper to the pan. Stir to combine.
Then pour in the beef stock and stir again. Add the bay leaves, then bring to a gentle boil. Place a lid on and cook on a low heat, on the hob for 2.5-3 hours. Add the shallots back in for the last 30 mins of cooking.
Whilst the stew is cooking, preheat the oven to 400f. Toss the sweet potato chunks in the oil, salt, pepper and paprika, place on a baking tray and cook in the oven for 15-20 minutes until golden brown.