Ingredients (4 servings):
- 4-6 (± 800g) pieces beef chuck (or any beef cut)
- Plain flour, for dusting
- Salt and cracked black pepper
- 2 tablespoons olive oil
- 1 onion, chopped roughly
- 1 carrot, chopped roughly
- 1 stick celery, chopped roughly
- 2 cloves garlic, finely chopped
- 4 cups (1L) Beef stock
- 400g can chopped tomatoes
- 1/3 cup chopped flat-leaf parsley
- Toss meat in combined flour, salt and pepper. Heat oil in a large heavy-based saucepan over medium-high heat. Cook meat for 2-3 minutes on each side until browned. Remove and set aside.
- Add onion, carrot and celery to the pan, and cook for 4 minutes until softened and browned slightly.
- Add garlic and cook for 30 seconds, then add stock, wine (if using) and tomatoes.
- Return meat to the pan, bring to the boil, then reduce heat to low. Simmer for 1½ hours, occasionally skimming any excess oil on the surface.
- Stir through chopped parsley and serve.