Recipe for Celery Beef with Sun Dried Tomatoes 
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Yield:
10
Ingredients:
Amount Ingredient
2 tbl olive oil
2/5 kg good stewing beef
2 x fat clv garlic crushed
50 gm plain flour
1 x salt and freshly ground black pepper
1/2 tsp dried basil
350 ml red wine
5 tbl tomato puree
350 ml beef stock
1 lrg onion sliced
12 x sundried tomatoes coarsely chopped
1 whl head of celery
2 x generous tablespoons redcurrant jelly
Instructions:
Instructions: Measure the oil into a large nonstick pan on the boiling plate then brown the beef in batches if necessary.

Add the garlic and cook for a further 2 or 3 minutes stirring well but do not brown the garlic.

Sprinkle in the flour and seasoning stir well and add the basil wine tomato puree and finally stock.

Bring to the boil then add the onion and tomatoes.

Chop the celery diagonally and add about twothirds to the casserole reserving the heart to add later.

Stir in the redcurrant jelly.

Cover the pan and simmer for 5 minutes then transfer to the floor of the simmering oven and cook for 2 to 2 1/2 hours or until the beef is tender.

Just before serving stir in the reserved chopped celery heart and the red pepper and cook gently for about 5 minutes. Serve with a herby mash and vegetables.

This casserole is given a wonderfully pungent flavour by the sundried tomatoes. If from a jar use a little of the oil to brown the meat.

Serves 10

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