2teaspoonsinstant gravy powdercombined with the beef stock
6baby potatoeswhite, quartered
4–5sprigsthyme
2bay leaves
Instructions
Preheat the oven to 170°C conventional (150°C fan-forced).
Toss the beef pieces in the flour and season with salt and pepper.
1 kg beef, 1/4 cup plain flour, sea salt & cracked black pepper
Heat 2 tablespoons of the olive oil in a large ovenproof casserole pot over medium–high heat. Add the beef in batches and brown for a few minutes each side. Remove and set aside.
3 tablespoons extra virgin olive oil, 1 kg beef
Add the remaining tablespoon of olive oil and onion to the pot and cook for 2–3 minutes. Add the garlic, celery and carrot and sauté for 3–4 minutes, stirring. Add the tomato paste, canned tomatoes, red wine and stock/gravy mixture. Bring to the boil, then turn off the heat. Stir through the potatoes, thyme and bay leaves. Season well with pepper.
3 tablespoons extra virgin olive oil, 1 brown onion, 2 cloves garlic, 3 celery sticks , 3 carrots, 1/4 cup tomato paste, 400 g canned crushed tomatoes, 1 cup red wine, 1 cup beef stock, 2 teaspoons instant gravy powder, 6 baby potatoes, 4–5 sprigs thyme, 2 bay leaves
Cover with the lid and cook in the oven for 3 hours. Remove and give the casserole a stir to make sure everything is covered. Place the lid back on and finish cooking in the oven for another 1 hour, or until the beef can be shredded easily with a fork.
Serve on your choice of pasta, mashed potato or rice.
