This hearty warming stew is perfect served with lots of creamy mashed potato to soak up the gravy.

Serves 3-4

1 tablespoon plain flour
500g shin beef cut in to large cubes
3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
2 large carrots, cut into thick batons
350g celeriac, cut into thick batons
300ml ginger wine
450ml beef stock
2 tablespoons tomato purée
1 dried bouquet garni
salt and freshly ground black pepper

1. Preheat the oven to gas mark 4/180C/fan oven 160C. Put the flour on a plate and dust the beef in it, shaking off the excess. Heat half the oil in a flameproof casserole pan and cook the beef for 5 minutes, turning it until brown all over. You will have to do this in batches. Remove and set aside.

2. Heat the remaining oil in a pan and add the onion, garlic, carrots and celeriac and cook gently for 5-8 minutes until starting to brown. Return the beef to the pan and add the ginger wine, beef stock, tomato purée and bouquet garni. Season generously. Bring to the boil, cover and cook in the oven for 2 hours until the meat is tender and the juices have reduced and thickened. Check the seasoning and serve.