Start stewing! A great winter warmer is here.
Prep Time : 0:15 | Cook Time : 2:24 | Total Time : 2:39 | Serving : 4 person.
Ingredients
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2 tablespoons olive oil
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750g gravy beef, trimmed, cut into 3cm cubes
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1 large brown onion, finely chopped
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2 garlic cloves, crushed
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2 medium carrots, peeled, halved, sliced
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2 celery stalks, sliced
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4 slices pancetta, chopped
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2 tablespoons plain flour
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2 dried bay leaves
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2 sprigs fresh thyme
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2 sprigs fresh rosemary
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2 tablespoons chopped fresh sage leaves
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2 tablespoons balsamic vinegar
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1 cup red wine
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1 cup Massel beef stock
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400g can diced tomatoes
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Cooked pasta, to serve
Method
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Step 1
Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
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Step 2
Heat remaining oil in dish. Add onion, garlic, carrot, celery and pancetta. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour. Cook, stirring, for 1 minute. Add bay leaves, thyme, rosemary and sage.
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Step 3
Stir in vinegar, wine, stock and tomato. Cover. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender. Serve with pasta.