1kg large cubes chuck steak

50g flour

1 tsp ground ginger

clove garlic

2 sliced onion

2 chopped carrots

3 sticks chopped celery

440g tin chopped toms

500g chopped spuds

1 bay

75ml maple syrup

handful chopped thyme

150ml Madeira

(extra stock if needed – approx. 100-150ml)


1. Brown the beef in oil. Remove

2. Fry the onion and garlic for 5 minutes, add the flour, cook 3 minutes, add the carrots and celery except for the spuds.

3. Bring to the boil, cover and then roast full 2 hours at 180C

4. Add the potatoes,and cook for a further hour more. Add the extra stock if the stew looks too dry.

5. Garnish with parsley and serve