This will be really soft and should have a nice amount of sauce after it has been cooking for a couple of hours. It is wonderful served with the sage and rosemary mash (overleaf). You decide if you want to leave a bit of fat on the meat or not.
Prep Time: 15 mins Cook Time: 2 hrs Total Time: 2 hrs 30 mins
Ingredients:
2 tbsp olive oil
700 gram beef, cut into cubes
1 red onion, finely chopped
6 garlic cloves, chopped
4 thyme sprigs
½ cup light red wine
3 carrots, peeled and cut
1/2 cup Celery
1 tsp salt
1 tsp ground black pepper
Instructions:
1. In a stock pot over medium heat, add the vegetable olive oil. Season the beef with salt and pepper (to your liking) . Brown the meat for about 6 to 8 minutes stirring occasionally.
2. Add the onions, celery and garlic. Continue to cook until the vegetables are wilted and golden (about 6 minutes). Season the mixture with salt and pepper.
3. Add the stock, red wine, potatoes and carrots. Bring the liquid to a boil and reduce heat to a simmer, cover and cook for 2 hours or until meat is very tender, stirring occasionally.
4. Remove from the heat, leave with the lid on for 10 minutes or so and then serve with mash or bread.
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