Braised beef with red wine

Preheat the oven to 170ºC/340ºF/gas 3. Place the oil in a flameproof casserole dish, add the pancetta, then cook until lightly browned.

Add the stew mix to the pan and cook for 5 mins until browned. Stir in the beef with the bay leaves, and season.

Add the wine, bring to the boil then cover and place in the oven for 2 hrs until the meat is tender, stirring occasionally and adding water if the dish gets too dry.

Just before serving stir in the capers. Cook for 1 min then season.

Serve piping hot with creamy mashed potatoes.