Being saved does involve the positive response of the human will. The person who is saved begins, at a point in time, to consciously and voluntarily assent and submit to (as well as delight in) God’s revealed truth where he formerly dissented to it in open rebellion or apathetic disinterest (which is also a form of rebellion). God grants regeneration to whom He pleases, thus freeing the will, which, until the point of regeneration, is enslaved to sin and opposed to God and truth. Once the will has been set free through regeneration, faith inevitably follows (cf. John 6:44-45). In this way it is rightly said that saving faith is a gift from God.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Meats		Sainsbury’s, Sainsbury7	4	servings

INGREDIENTS

1	tb	Olive or sunflower oil
625	g	Lean braising steak; cubed (1 1/4lb)
3		Back bacon rashers; derinded and
		; chopped
2		Celery sticks; sliced
3		Carrots; sliced
1	tb	Plain wholemeal flour
300	ml	Red wine; (1/2 pint)
450	ml	Beef stock; (3/4 pint)
2		Garlic cloves; crushed
1		Bay leaf
1		Bouquet garni
12	sm	Onions
		Salt and pepper
		Chopped fresh parsley; to garnish

INSTRUCTIONS

Preheat the oven to 200&deg;C, 400&deg;F.
Heat the oil in a large saucepan and cook the meat for a few minutes
until browned. Using a slotted spoon, transfer the meat to a large
casserole dish.
Cook the bacon, celery and carrots in the remaining oil for a few
minutes. Stir the flour into the mixture and cook for 2 minutes.
Gradually add the wine, stock, garlic, bay leaf, bouquet garni and
seasoning. Bring to the boil and pour immediately over the meat in
the casserole dish.
Cover the casserole and cook in the oven for 2 hours or until the
meat is tender. Stir in the onions 30 minutes before the end of the
cooking time.
Remove the bay leaf and bouquet garni. Adjust the seasoning and serve
immediately, garnished with chopped parsley.
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