Beef Stew

¼ cup flour
1 tsp SIDS SALT & PEPPER
1.5 kg boneless beef blade roast cut in 2 cm cubes
3 tbsp butter
1 tbsp rice bran oil
2 stalks celery, diced
1 onion, diced
2 tbsp tomato paste
½ cup dry red wine
450 g mini white potatoes scrubbed & quartered
3 large carrots cut in 4 cm chunks
10 sprigs fresh thyme
6 sprigs fresh parsley
2 bay leaves
3 cups beef stock
½ tsp SIDS HOT WORCESTER SAUCE
¾ cup cocktail onions drained & rinsed
¾ cup frozen peas

In large bowl, whisk together flour, SIDS SALT & PEPPER and toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil. Working in small batches, stirfry beef until browned, about 20 minutes total. Using slotted spoon, remove to bowl then set aside.
Add remaining butter to Dutch Oven then cook celery and onion, stirring occasionally, until softened, about 5 minutes. Add tomato paste then cook, stirring, for 2 minutes. Add wine and cook, stirring & scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in Beef Stock and SIDS HOT WORCESTER SAUCE then bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 180°C oven for 45 minutes. Stir in cocktail onions then cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30-40 minutes. Stir in peas then cook for 5 minutes.
Skim any fat from surface of stew then serve.