Boeuf Carottes

This is rather a blunt title for a rich and deeply flavoured stew. As with many slow-cooked dishes, the trick is to give all the ingredients, down to the smallest chunk of celery, enough time, space and heat to give up their maximum flavour. The quantity of red wine may seem extravagant, but the almost black, sticky sauce it produces will convince you it was worth popping two corks.