It's always a wonderful feeling to know you're ahead of the game. Beef stew enables you to feel just this. Make a batch on Sunday and you're set until Tuesday, in fact it gets even better the next day AND freezes well. It's wonderful comfort food that nourishes the soul, one really can't ask a lot more. Even though there are potatoes in the stew my children still like mashed potatoes on the side or if I'm feeling particularly indulgent I'll make garlic bread for them to sop up the juices.

As far as greens are concerned you could add some frozen peas, but my nine year old loves green beans doused in butter and lemon with this. I can't say I disagree. I once started cooking this and found I'd run out of red wine (gasp) but found a bottle of bear lurking at the back of the fridge. I used half of it instead of the vino and it worked a treat, producing more of an Irish stew feel as opposed to a Boeuf Bourguingnon. I hope you enjoy this.

• 1 1/2 lbs of lean stewing beef


• 1 tablespoon of all purpose flour


• salt and pepper


• 1 tablespoon of minced rosemary


• 1 large onion, chopped


• 4 carrots, peeled and chopped


• 4 sticks of celery, chopped


• 4 parsnips, peeled and chopped


• 4 medium potatoes, washed and quartered, skins left on


• 2 garlic cloves, chopped


• salt and pepper


• 1 tablespoon of fresh parsley


• 1 good sized sprig of rosemary


• 1/2 cup of red wine


• 3 1/2 cups of organic beef stock


• 2 tablespoon of tomato puree


• 1 tablespoon of Worcestershire sauce


• 1 tablespoon of cornstarch


• 1 tablespoon of butter

• Pat the beef dry with paper towels. Combine 2 tablespoon of all purpose flour, minced rosemary, salt and pepper in a large zip lock bag. Add the beef cubes and shake until the beef is lightly covered in the flour mixture.

• In a large Dutch oven heat a couple of tablespoons of olive oil. Brown the beef, do this in batches as you don't want to overcrowd the pan.

• When all the meat is browned, set aside on a large plate or bowl, covered with aluminium foil. Add the onion to the pan and gently saute on a medium heat for 5 minutes, then add the garlic and all the other chopped vegetables. Saute for another 5 minutes, mixing the ingredients gently.

• Add the browned meat and any juices that have collected to the vegetables. Add the red wine, beef stock and tomato paste. Bring to the boil and then turn off heat, cover with a tight fitting lid and put in the oven for 2 1/2 - 3 hours. The meat is done when VERY tender.

• Remove the meat and vegetables to a platter. Put the Dutch oven on the stove and simmer gently. Mix the tablespoon of butter with a tablespoon of cornstarch into a paste. Add a tablespoon of the simmering sauce to the paste and stir until combined. Add this to the pan and gently stir until the sauce has thickened.

• Place the meat and vegetables back into the pan and gently mix. Transfer to a serving bowl, sprinkle with fresh chopped parsley.