Ingredients

The following ingredients have 6 Servings
  • 1.2 kg / 2.4lb chuck beef (, cut into 3.5 cm / 1.5" cubes (Note 1))
  • 1 tsp each salt and pepper
  • 3 tbsp olive oil (, divided)
  • 1 large onion (, halved then cut into 1 cm / 2/5" slices)
  • 4 garlic cloves (, minced)
  • 3 carrots (, cut into 2.5cm / 1" pieces on the diagonal)
  • 2 celery stalks (, cut into 2.5 cm / 1" pieces)
  • 1/3 cup / 50g flour
  • 3 cups / 750ml beef broth / stock (, salt reduced)
  • 2 cups / 500 ml red wine (, bold and dry (Cab Sauv, Burgundy, Merlot) (Note 2))
  • 2 tsp Worcestershire Sauce
  • 2 tbsp tomato paste
  • 2 bay leaves (, fresh or dried)
  • 4 sprigs thyme
  • 400 g / 14 oz baby potatoes (, halved)
  • More salt and pepper (, to taste.)

Instruction

  • Sprinkle beef with salt and pepper.
  • Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke.
  • Add 1/3 of the beef and brown aggressively all over - about 4 minutes. Remove to bowl, repeat with remaining beef, adding more oil if required.
  • Turn down heat to medium high. Add 1 tbsp oil if required. Add onion and garlic, cook for 2 minutes until onion is softened slightly and golden on the edge.
  • Add carrot and celery, stir for 1 minute to coat in flavours.
  • Sprinkle flour evenly across surface, then stir to coat.
  • Add broth, red wine, tomato paste and Worcestershire sauce. Stir to dissolve tomato paste and flour into liquid.
  • Add cooked beef (including any juices), thyme, bay leaf and potato. Stir. Water level should almost fully cover everything (see video), if not, add a touch of water.
  • Bring to simmer, then adjust heat to low / medium low so it's simmering gently. (Note 3 for other cooking methods)
  • Cover and cook for 1 hour 45 minutes or until beef is pretty tender (check with 2 forks at 1.5 hrs).
  • Remove lid and simmer for further 30 minutes or until sauce reduces slightly. It should be like a thin gravy (see video) and beef should now be very tender.
  • Season to taste with salt and pepper. 
  • Serve over creamy mashed potato with a sprig of fresh thyme for decoration or a sprinkle of parsley (Note 4).