Directions
- 1Cut the beef into bite-sized pieces.
- 2Season the beef with salt and pepper.
- 3Finely dice the onions and roughly chop the garlic.
- 4Heat olive oil in a cast iron pan. Add the beef and brown on all sides.
- 5Add the onions and garlic to the pan and cook until softened.
- 6Stir in the tomato paste.
- 7Add flour to the pan and cook for 1 minute, stirring constantly.
- 8Pour in the red wine and water and bring to a simmer.
- 9Add beef stock, thyme, bay leaf, and sugar. Stir to combine.
- 10Transfer the pan to a preheated oven and cook until the beef is tender.
- 11Peel and slice the carrots and potatoes. Add to the pan along with the beef.
- 12Stir everything together and continue cooking until the vegetables are tender.
Ingredients
- 800 g chuck beef steak, cut into bite sized pieces
- 2 tsp salt
- 1 tsp freshly cracked black pepper
- 2 tbsp olive oil
- 2 brown onion, finely diced
- 1 tbsp garlic, roughly chopped
- 1 tbsp tomato paste
- 0.25 cup flour
- 1 cup dry red wine
- 4 cups water
- 2 tsp beef stock
- 4 sprigs thyme
- 1 bay leaf
- 1 tsp sugar
- 4 carrots, peeled and sliced on a diagonal
- 500 g baby potatoes, cut in half
- 6 crusty bread
Equipment
knifecutting boardcast iron panmeasuring spoonsmeasuring cupswooden spoontongs
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