Camp Oven Beef, Potato and Chickpea Stew | Fast Ed

Ingredients

• 8 eschalots, peeled and chopped
• 2 carrots, peeled and chopped
• 2 celery sticks, chopped
• 12 cloves garlic, sliced
• 1 bunch thyme leaves
• ¼ cup almond oil
• 1kg diced chuck beef
• ¼ cup plain flour
• 2 tsp fennel seeds
• 1 tsp celery seeds
• 1 tsp cumin seeds
• 1 cup dry red wine
• ½ cup dry sherry
• 3 cups beef stock
• 500g small potatoes
• 400g can chickpeas, drained
• sea salt flakes and freshly-ground black pepper
• parsley, sour cream and toasted almonds, to serve