A warming casserole for those rainy days…
In a large saucepan over a medium heat, heat the oil and cook the beef until browned.
Meanwhile cook the chopped leek, celery, carrot and garlic in a separate pan and cook while stirring for 5 minutes.
Add to the pan with the beef, pour in the red wine, beef stock, tomatoes, tomato puree, thyme and beans. Bring to the boil, reduce the heat, cover and leave for two hours.