Beef Leek & Red Wine Stew

1.2kg chunky diced gravy beef
2 leeks thinly sliced
2tsp butter
1tblsp oil
4 cups button mushrooms sliced
500ml beef stock
1 cup red wine
1 tblsp gravox mixed with water to form paste
Salt & pepper

Melt butter and oil in an oven proof pot, add leeks and sauté until caramelised. Add beef & mushrooms and seal until the meat is browned. Pour in stock and wine season with salt & pepper bring to simmer. Place lid on pot and cook for 2 hours or until tender in a 160° oven. When ready thicken with gravox. Serve with mash, green beans & baby carrots.

Serves: 4

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