A rich, satisfying dish that can be made several days ahead of time. In fact, the flavours are better after a day or two in the fridge.
Serves: 4
Preparation: 30 minutes
Cooking: 2½ to 3 hours
Ingredients
● 1kg boneless braising beef steak, cut into 5cm pieces
● 2 tbsp sunflower oil
● 1 onion, finely chopped
● 1 red onion, finely chopped
● 3 garlic cloves, finely chopped
● 3 carrots, halved lengthways in diagonal
2½ cm pieces
● 2 celery sticks, cut into 2½ cm pieces
● 600g Maris Piper potatoes, quartered and rinsed to release starch
● 1 sweet potato, cut into 2 ½ cm cubes
● 1 tbsp tomato ketchup
● 2 tsp soy sauce
● 200ml red wine
● 2 tbsp cornflour
● 1 bay leaf
● 850ml beef stock
● Sea salt and black pepper
● Paprika
● Garlic granules
Method
● Preheat the oven to 160°C.
● In a mixing bowl, combine the cornflour, paprika, garlic granules, sea salt and black pepper.
● In a heavy-based, flameproof casserole dish (26cm diameter) add 1 tbsp sunflower oil, brown the beef in batches for 3-4 minutes or until caramelised on all sides and transfer to the mixing bowl and coat the beef in the seasoned cornflour, set aside.
● Heat the remaining oil in the casserole over a medium heat.
● Add the onions and cook until translucent - about 5 minutes.
● Add the garlic and cook for 1 minute, being careful not to burn it.
● Add the red wine, turn up the heat a fraction to cook out the alcohol and reduce the liquid by 50 per cent.
● Add the carrots, celery, potatoes and sweet potatoes, and pour in 275ml of the beef stock.
● Return the beef to the casserole, add the remaining stock, soy sauce, ketchup and bay leaf.
● Bring to a boil, cover with the casserole lid, place in the oven and cook for 2½ hours, checking every 30 minutes and adding stock or water if needed.
● After 2½ hours check the beef. If it is not tender, cook for a further 30 minutes until it is tender and the sauce has thickened. Remove the casserole lid if you want to have a thicker stew.
● Take out the bay leaf and serve.
