Twiggy
Is in the Zone
Whole recipe is 19 points, recipe says feeds 4-6, but I'd say more 4 (but maybe I'm just greedy 
)
Ingredients
2 sticks of celery
2 carrots
2 medium onions
3 bayleafs (dried or fresh)
1 tablespoon olive oil (2.5)
1 heaped tablespoon plain flour (1.5)
1 large can of chopped tomatoes
500g lean stewing beef (13)
500 ml of guiness/ale/stout (2.5)
Instructions
Roughly chop the carrots, onions and celery.
Put casserole dish on medium heat and add the olive oil
Add the veg and bayleafs to the pan and fry fro 10 minutes.
Add the flour and beef
Pour in the booze and tinned toms
Give it a good stir then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
Bring to the boil, put the lid on and either simmer slowly on your hob or cook in a preheated oven (200c/400f/Gas 6) and cook for 3 hours.
Remove the lid for the final hour of simmering or cooking.
Remember to remove the bayleafs before serving.
)Ingredients
2 sticks of celery
2 carrots
2 medium onions
3 bayleafs (dried or fresh)
1 tablespoon olive oil (2.5)
1 heaped tablespoon plain flour (1.5)
1 large can of chopped tomatoes
500g lean stewing beef (13)
500 ml of guiness/ale/stout (2.5)
Instructions
Roughly chop the carrots, onions and celery.
Put casserole dish on medium heat and add the olive oil
Add the veg and bayleafs to the pan and fry fro 10 minutes.
Add the flour and beef
Pour in the booze and tinned toms
Give it a good stir then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
Bring to the boil, put the lid on and either simmer slowly on your hob or cook in a preheated oven (200c/400f/Gas 6) and cook for 3 hours.
Remove the lid for the final hour of simmering or cooking.
Remember to remove the bayleafs before serving.
