Slow-Braised Beef with Carrots and Onion

Ingredients

• 1.5kg beef chuck, cut into large chunks
• 8 small onions, peeled and left whole
• 6 carrots, cut into thumbs
• 4 cloves garlic
• 1 bottle red wine
• 500ml stock
• Bay leaf, thyme, parsley stems
• Flour for dusting, oil, butter, salt, pepper

Steps

1. 01Salt beef chunks, dust with flour. Brown in batches in a heavy pot. Don't crowd.
2. 02Set beef aside. In same pot, brown onions whole, then carrots.
3. 03Return beef. Add garlic, wine, stock, herbs. Wine should just cover.
4. 04Bring to a gentle simmer. Cover, transfer to 150°C oven for 4 hours. Don't peek for the first 3.
5. 05Check at 4 hours — meat should fall apart with a fork. Skim fat off the top.
6. 06Serve over mashed potato. The sauce is the centerpiece.