Cheap and Easy Beef Stew

I got this from a lovely essay by Nigel Slater called "In a Stew." He's written more here: https://www.foodandthefabulous.com/food/stew-of-onions-beer-beef-a-twist-on-nigel-slaters-recipe/

I decided to do the basic British version, the one he unflatteringly says smells of old people. Zapped it up a bit. But so easy. Here are ingredients and suggestions:

Mr. Slater says you just need hunks of beef, onions, parsnips, carrots, a bay leaf, (or a few, says I) and water (around 15 oz). You dump everything in a big pyrex bowl and stick it in the oven and let it "do its thing" for four hours, he says.

OK. Started exactly as he suggested:

He didn't say what temperature, but I started at 200ºC (around 392ºF) and I let it go for an hour; then I opened the lid and turned stuff around. Turned the temperature down to around 150ºc. (302ºF). He said four hours but I had the feeling an hour would have been enough. I also had the feeling it would have been okay to use a bottled vegetable broth. 

Finally, after around an hour and a half hours, I added "a splodge" of red wine. Around five ounces, that is, and I stirred. 

On the side, I boiled potatoes and Brussels Sprouts: 

I decided two hours was plenty:

Really, this was okay, but you don't need four hours. Probably an hour or so at 200º or so, celsius, that is. Anyway, I dumped all on my plate:

The whole dinner proved quite tasty with a glass of red wine (pictured here) while gazing at some lovely roses that came my way. I added lots of salt and pepper. A bit of butter on the potatoes and Brussels Sprouts.

Hope you all enjoy!