During those winter months, when all you want is a BIG HUG from your mid week food but long working days prevent it, this is the perfect dish. It cooks low and slow for about 2 1/2 hours, just perfect to shove in the oven and almost forget about, minimum hassle, just the way I like it 🙂
Serves 4-6 people
- 1 kg diced beef (any slow cook cut will do)
- 3 large onions, sliced
- 2 tablespoons of plain (all purpose) flour
- 4 medium carrots, peeled and cut into large chunks
- 200ml red wine (this is where I tinkered)
- 2 tablespoons of tomato purée (and here too)
- 2 pints of beef stock
- Salt and pepper
- Olive oil
- Pre heat your oven to 150C/300F.
- Put the flour onto a large plate or into a large food bag and season with salt and pepper.
- Coat the beef in the seasoned flour and dust off the excess (keep the remaining flour for later)
- Heat a couple of tablespoons of oil up in a Dutch oven or roasting pot (anything that can be used on the hob and transferred to the oven later).
- Fry the beef pieces in batches in hot oil until they are browned on all sides, once you have sealed all the meat, take it from the pot and set it aside.
- Add a little more oil to the pot and fry the onions and carrot until the onions start to brown.
- Add the wine and de-glaze the pan. Cook until the wine has reduced by half.
- Remove from the heat and mix in the left over flour, keep stirring until its all incorporated.
- Slowly add the stock a little at a time to the pot, making sure it mixes well with the flour until all the stock is added.
- Add the tomato purée to the pot and stir in. Return the meat to the pot and bring to a boil.
- Place the pot in the oven and cook for 2 1/2 hour.
- Leave to cool completely and freeze, either in portions or as one family meal.
Defrost completely when needed and heat trough on the hob until piping hot. Serve with roast potatoes and mixed greens for a tasty winter warming dish.
Thanks for reading