- 400g beef
- 2 small onions
- 2 sticks of celery
- 2 carrots (white or purple – not orange!)
- Small bunch of wild Garlic
- 12 Damsons
- Splash of red wine
- 2 tsp freshly ground pepper
- 2 tsp Salt
Melt the butter in a pan or cauldron. Add the beef and fry for 5 – 10 minutes.
Roughly chop the onions, celery, carrots and garlic and add to the pan. Fry for a few minutes, stirring occasionally.
Stone and quarter the damsons and add to the pan, along with the red wine and salt & pepper.
Add enough water to just about cover everything. Bring to a boil and simmer for about an hour, until the meat is tender.