Ingredients

The following ingredients have 4 Servings
  • 2 pounds beef stewing meat (cubed)
  • 2 tablespoons flour
  • 4 tablespoons olive oil
  • 1 large onion (chopped)
  • 2 stalks of celery (sliced)
  • 16 ounces mushrooms (sliced, any variety)
  • 3 cloves garlic (chopped)
  • 1 cup white wine
  • 3 tablespoon tomato paste
  • 14 oz canned crushed tomatoes
  • 3 cups beef stock
  • 3 large carrots (sliced)
  • A good handful of fresh parsley (chopped)
  • salt and pepper

Instruction

  • Preheat the oven to 300°F/150°C.
  • Season the beef with salt & pepper and coat with the flour.
  • Heat the oil in a large, oven-safe pot over medium heat. Add the beef and brown on all sides (I did this in two batches so not to crowd the pan).
  • Remove from the pan and set aside.
  • Add the onions and celery to the same pan and cook until the onions are translucent (about 5 minutes). Add the mushrooms and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
  • Add the garlic and cook another minute.
  • Add the wine and stir, scraping anything that may have stuck to the bottom of the pan. Raise the heat to medium-high heat. Cook the wine until it reduces in half.
  • Stir in the tomato paste and tomatoes and stock.  Add the parsley and salt & pepper to taste.
  • Return the beef to the pan. Cover and bake for 2 hours. Add the carrots and bake another hour.