Ingredients

The following ingredients have 5 Servings
  • 2 tbsp olive oil
  • 1.5 lb chuck steak (700g, cut into cubes and room temperature)
  • 1 small onion (2.5oz / 70g, chopped)
  • 2 celery ribs (2.8oz / 80g, chopped)
  • 2 carrots (5.3oz / 150g, sliced)
  • 2 zucchini (14.1oz / 400g, chopped)
  • 3 garlic cloves (finely minced)
  • 1 tbsp fresh rosemary (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves ( or 1 tsp dried)
  • 2 bay leaves
  • 2 cup beef stock (480ml)
  • 1/2 cup red wine (120ml, or more beef stock)
  • 1.5 tbsp coconut aminos (or 1 tbsp soya sauce)
  • 1 tbsp tomato puree
  • Salt and pepper to taste
  • fresh parsley and thyme (to serve)

Instruction

  • Season the beef well with salt and pepper.
  • Heat 1 tablespoon of olive oil in a heavy bottomed pot or dutch oven and sear the meat for 5 minutes or until browned from all sides. Don't move around during cooking and don't crowd the pan. Do this in 2 batches if necessary. Remove from the pan and set aside. 
  • Add the remaining 1 tbsp of olive oil and cook the onions, carrot, celery, courgettes and herbs on a medium heat for 5 minutes. Add the garlic for 1 further minute.
  • Return the meat to the pan and add the tomato puree, concoct aminos, red wine, stock and salt and pepper. Bring to the boil, then reduce to a simmer and cover to cook for 1 hour 30 minutes. (If your beef is not tender yet, see *** in the recipe notes below.)
  • Adjust seasoning to taste and discard the bay leaves. Remove 3/4 cup of vegetables and juice (pick out any beef) and puree using a hand stick blender until smooth. Add back to pan and stir.
  • Serve with fresh parsley and thyme.