Start stewing! A great winter warmer is here.

Prep Time : 0:15 | Cook Time : 2:24 | Total Time : 2:39 | Serving : 4 person.

Ingredients

• 2 tablespoons olive oil

• 750g gravy beef, trimmed, cut into 3cm cubes

• 1 large brown onion, finely chopped

• 2 garlic cloves, crushed

• 2 medium carrots, peeled, halved, sliced

• 2 celery stalks, sliced

• 4 slices pancetta, chopped

• 2 tablespoons plain flour

• 2 dried bay leaves

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 tablespoons chopped fresh sage leaves

• 2 tablespoons balsamic vinegar

• 1 cup red wine

• 1 cup Massel beef stock

• 400g can diced tomatoes

• Cooked pasta, to serve

Method

• 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.

• 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.

• 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.