Ingredients serves 4

2 tbsp olive oil

Salt and pepper

500g diced beef 

2 large brown onions, halved and sliced 

6 cloves garlic, left whole

1 ½ tbsp tomato puree

2 tbsp flour 

400ml red wine (i used rioja)

400ml beef or chicken stock

 1 large sprig rosemary 

2 bay leaves

2 medium carrots chopped into chunks

350g new potatoes, halved

To Serve: Crusty bread and green beans.

Method

1. Set oven to 170C

2. Pat beef dry and season with salt and pepper. 

3. Place a casserole dish on a high heat and add olive oil

4. When hot add the beef and brown on each side. Remove the beef from the pan and set aside. 

5. Reduce the heat to medium low and add the onions to the pan with some salt and oil if it needs it. Let these fry for a few minutes until softened while stirring with a wooden spoon, scraping any brown bits from the bottom of the pan.

6. Stir in the tomato paste and cook for a minute before adding the flour and letting this thicken slightly

7. Pour in the wine, stock and return the beef to the pot

8. Add the rosemary, bay leaves, carrots and potatoes and season generously. Give everything a stir, return the lid and place in the oven for about 2 hours and 30 minutes or until the sauce has thickened and the beef starts to fall apart. 

9. Serve with crusty bread and green beans.