Beef and red wine casserole

800g lean stewing beef, all visible fat removed, cut into bite-sized pieces
4 garlic cloves, peeled and crushed
4 large carrots, peeled and cut into large chunks
3 large leeks, thickly sliced
4 celery sticks, cut into large pieces
800ml beef stock
100ml red wine
400g can chopped tomatoes with herbs
1 bay leaf
2 tsp dried mixed herbs
salt and freshly ground black pepper

1. Preheat the oven to 170 C/Gas 3.

2. Place the beef in a heavy-based casserole dish with the garlic, carrots, leeks and celery.

3. Stir in the stock, wine and tomatoes and add the bay leaf and mixed herbs. Season well and bring the mixture to the boil over a high heat.

4. Cover tightly and transfer the casserole to the oven and cook for 2 – 2 1/2 hours or until the beef is meltingly tender.