Chef and co-founder of The Food Society, Christopher Atwood, pointed out: “Those caramelised bits, known as fond in French cooking, form a savoury backbone for the stew’s sauce.” Pour red ...

She said: “Normally, beef stew needs to be cooked slowly in a slow cooker or the oven to get that tender beef and rich, savoury gravy ... chopped Two teaspoons of minced garlic Two celery ...