Ingredients
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1/4 cup olive oil
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1.3kg beef chuck steak, cut into 5cm chunks
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4 eschalots, peeled, roots intact, halved
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3 garlic cloves, crushed
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2 carrots, thickly sliced
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2 celery stalks, thickly sliced
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3 fresh thyme sprigs
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2 fresh rosemary sprigs
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2 dried bay leaves
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1 cup dry red wine
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2 tablespoons tomato paste
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2 x 400g cans diced tomatoes
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1 cup Massel beef stock
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4 small red chillies, halved lengthways
Method
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1Heat oil in a large heavy-based saucepan over medium heat. Season beef with salt and pepper. Cook, in 2 batches, for 4 to 5 minutes or until browned all over. Transfer to a bowl.
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2Add eschalots, garlic, carrot and celery to pan. Cook for 3 minutes or until starting to brown. Add thyme, rosemary and bay leaves. Cook for 1 to 2 minutes or until fragrant. Add wine. Cook for 2 minutes or until reduced by half. Return beef to pan. Add tomato paste, tomatoes, stock and 1 1/2 cups cold water. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 2 hours or until beef is tender. Stir in chilli. Cook, covered, for 10 minutes. Season with salt and pepper.
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3Using tongs, remove beef from sauce reserving sauce to serve on tagliatelle (see related recipe). Roughly shred beef before serving.
Source: taste.com.au
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