1.2 kg / 2.4lb chuck beef , cut into 3.5 cm / 1.5″ cubes (Note 1)
1 tsp each salt and pepper
3 tbsp olive oil , divided
1 large onion , halved then cut into 1 cm / 2/5″ slices
4 garlic cloves , minced
3 carrots , cut into 2.5cm / 1″ pieces on the diagonal
2 celery stalks , cut into 2.5 cm / 1″ pieces
1/3 cup / 50g flour
3 cups / 750ml beef broth / stock , salt reduced
2 cups / 500 ml red wine , bold and dry (Cab Sauv, Burgundy, Merlot) (Note 2)
2 tsp Worcestershire Sauce
2 tbsp tomato paste
2 bay leaves , fresh or dried
4 sprigs thyme
400 g / 14 oz baby potatoes , halved
More salt and pepper , to taste.
Method
Sprinkle beef with salt and pepper.
Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke.
Add 1/3 of the beef and brown aggressively all over – about 4 minutes. Remove to bowl, repeat with remaining beef, adding more oil if required.
Turn down heat to medium high. Add 1 tbsp oil if required. Add onion and garlic, cook for 2 minutes until onion is softened slightly and golden on the edge.
Add carrot and celery, stir for 1 minute to coat in flavours.
Sprinkle flour evenly across surface, then stir to coat.
Add broth, red wine, tomato paste and Worcestershire sauce. Stir to dissolve tomato paste and flour into liquid.
cooked beef (including any juices), thyme, bay leaf and potato. Stir. Water level should almost fully cover everything (see video), if not, add a touch of water.
Bring to simmer, then adjust heat to low / medium low so it’s simmering gently. (Note 3 for other cooking methods)
Cover and cook for 1 hour 45 minutes or until beef is pretty tender (check with 2 forks at 1.5 hrs).
Remove lid and simmer for further 30 minutes or until sauce reduces slightly. It should be like a thin gravy (see video) and beef should now be very tender.
Season to taste with salt and pepper.
Serve over creamy mashed potato with a sprig of fresh thyme for decoration or a sprinkle of parsley (Note 4).
Notes
Beef – Any slow cooking cut of beef will work. Chuck is my favourite from a texture and fat % point. Brisket and gravybeef will also work great.
Red wine adds to the depth of flavour of the sauce. Use a good value full-bodied red wine, like cabernetsauvignon or merlot. Shiraz is ok too. No need to use expensive wine for slow cooked recipes like this (and theNew York Times agrees). Use discount end of bin specials. Pinots not suitable, too light.
99% of the alcohol in the red wine evaporates during cooking. The sauce does not taste winey at all, it completely transforms.
If you can’t consume alcohol, substitute with more beef broth and 2 tsp brown sugar.
