'V' steak and ginger wine hot pot

• 250 grams (9oz) shallots
• 1 kettle of boiling water, to cover the shallots
• 1 tbsp plain flour
• 500 grams (1lb 2oz ) lean stewing beef, cut it into large cubes ...or buy it already diced
• 1 low fat cooking spray
• 2 garlic cloves, crushed
• 2 large carrots, peeled and cut into thick pieces
• 325 grams (11.1/2 oz) swede , peeled ane cut into thck pieces
• 300 ml (10fl oz) ginger wine
• 300 ml (10fl oz) beef stock
• 2 tbsp tomato puree
• 2 bay leaves
• 1 salt and freshly ground black pepper

1. preheat oven to gas mark 4/180c / fan oven 160c.
2. Put the shallots in a bowl and cover with boiling water ( this makes them easier to peel) set aside .......:..meanwhile put the flour on a plate and cover the flour ......I put it in a plastic bag added the meat and shook it coating the meat, shake of excess.heat a lidded flame and ovenproof casserole dish and spray with cooking spray.
3. cook the beef for 5 mins, turning until brown all over.
4. you may need to do this in batches.
5. Remove and set aside.
6. Drain the shallots and peel and trim.
7. heat the casserole dish again and add the shallots , garlic, carrots and swede.
8. cook gently for 5-8 mins until starting to brown.
9. Return the beef to the pan and pour in the ginger wine, beef stock, tomato puree and bay leaves.
10. Bring to the boil, cover and cook in the oven for two hours until tender and the juice has reduced and thickened.
11. Remove the bay leaves, check the seasoning and serve.
12. 35 minutes to prepare and 2 hours to cook

shallots, water, flour, cooking spray, garlic, carrots, swede, ginger wine, beef stock, tomato puree, bay leaves, salt

Taken from cookpad.com/us/recipes/333640-v-steak-and-ginger-wine-hot-pot (may not work)