Tweed Real Food
1kg beef chuck steak, cut into 2.5-3cm cubes, fat removed
2 tablespoons extra virgin olive oil
2 brown onions, cut into 2.5-3cm chunks
4 cloves garlic, peeled and roughly chopped
1 1/2 Tbsp tomato paste
1/4 cup plain flour
2 cups dry red wine
2 cups beef stock
1 cups water
4 large carrots, sliced into 2cm thick pieces
400g small chat potatoes, cut in half
Optional; handful of fresh parsley
In a large cast-iron or heavy-duty sauce pan, heat olive oil over medium-high heat. Brown the meat in 3 batches, cooking each batch for about 5 minutes at a time, set aside and continue until all meat is sealed and browned. (To seal the meat properly, avoid crowding the pan the aim is for the meat develop a browning before turning with tongs)
Add the onions, garlic and Classic Caramelised Splash Balsamic Vinegar; cook, stirring with a wooden spoon for about 5 minutes, working the brown bits from bottom of the pan back into the mixture.
Add the tomato paste and Smokey Cue Rub and cook for a further minute.
Add the beef with it's juices back to the pan and sprinkle with the flour.
Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes.
Add the wine, beef stock, water, Garlic Rosemary Rub and Wild Porcini Salt.
Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
Cover the pot with a lid, turn to the lowest possible heat and simmer for 2 hours.
Add the carrots and potatoes and simmer for a further 45 minutes until the vegetables are breaking apart but not turning to mush.
Garnish with fresh parsley if desired.
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