to do this in two stages -- don't crowd the pan 2) Remove any remaining beef from the pan to one side, add the remaining oil and brown the onion, stir in the flour, stock pot, then gently add the water stirring briskly and scraping off any stuck on bits, return the beef, cover and simmer on low for a good hour. 3) Add the carrots and celery, stir and cover and allow to gently plod away for a good 2 to 3 hours, giving the cursory stir when the lovely smells draw you into its path. Remove the lid for the last half hour to allow the sauce to thicken if desired. 4) To finish the dish, I used up some cute little onions that also came in my Knorr hamper, though totally optional! Ingredients: 200g Baby onions 3tbsp port 100g white mushrooms. Sliced into 4 1) Cover the onions in boiling water and sit for a few minutes, fish them out carefully, top and tail and peel -- most of the skins should rub off. Reserve the soaking water. 2) Heat roughly 100ml of the onion water with 3 tbsp of port, add the halved onions and gently boil for around five minutes or until just softeneing, add the mushrooms and a splash more of the water if drying out, repeat for about 15 minutes or until the onions are cooked but retain a little bite. Use these to garnish your stew Finish) Once the stew is at