1kg cubed casserole beef, 2 tbsp flour, knob of butter and glug of olive oil, 2 cloves garlic chopped, 2 leeks sliced, 2 carrots cut into chunks, salt and pepper, 400ml beef stock, glug of Fino Dark Balsamic, 200ml red wine

Firstly place the cubes of meat in a bowl along with the flour. Mix the meat around to coat it with the flour. Take a large heavy bottomed pan, add the butter and olive oil and heat gently - when the butter is melted add the meat into the warm pan and brown - just stir occasionally letting the meat brown all over so it is sealed - this should take about 5 mins - once sealeded remove the meat from the pan and put to one side. In the same pan add the garlic, leeks and chopped carrot - cook for about 5 mins so they start to soften. Add the sealed meat back into the pan along with 200ml of the stock - give it a stir making sure you mix in all the delicious cooking juices from the bottom of the pan. Bring to a simmer then add the red wine and a glug (1 or 2 tbsps) of Fino Dark Balsamic. This is great for adding a slight sweetness. Season with salt and pepper. Slowly keep adding the stock until you feel there is enough juice. Bring to the boil, then place a lid on the pan and put in the oven at about 120C for as long as you can - min 4 hours.

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