Perfect for a mid-winter stay in.
1kg stewing steaks
1 cup flour
2 tblspn olive oil
2 cups red wine
2 cups veg stock
500g potatoes, cut into chunks
250g carrot, cut into chunks
2 onions, cut into chunks
1 large crusty round bread loaf
Dust steaks in flour. Heat olive oil in frypan and brown steaks on both sides.
Place steaks, stock and wine in stock pot and cook on the low setting for eight hours.
With 2 hours left, add potato, carrot and onion.
Cut off loaf of bread and hollow it out, leaving the crusty case. Fill with beef stew and serve.