Noel Edmunds, Entertainer

675g British stewing beef, 2 tablespoons oil, 3 Carrots, sliced, 2 small onions, quartered
1 stick celery, sliced, 1 clove garlic, crushed, 25g flour, 300 ml water, 150 sherry
450 canned tomatoes, 1 beef stock cube, 1 bay leaf, parsley, salt and pepper, 6 stuffed green olives sliced

Pre heat oven to 180°C
Cut beef into 4cm cubes. Heat oil in saucepan and fry meat until browned. Remove from pan. Add carrots, onions, celery and garlic to the pan. Fry over low heat for five minutes. Stir in flour and cook gently for a few minutes, then add water, sherry and canned tomatoes. Crumble in the stock cube and stir well. Add bay leaf and parsley and season with salt and pepper.
Bring to the boil, stirring until it thickens. Transfer to an oven proof dish. Cover and bake for two and a half hours. Remove bay leaf and sprigs of parsley. Stir in olives and serve with seasonal fresh vegetables and boiled potatoes.