Basic beef casserole

Method:

Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over.

Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.

Heat remaining oil in pan. Add the onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until onion softens.

Scatter the flour over the vegetable mixture and stir to combine. Cook, stirring, for 2 minutes or until well combined.

Add the beef and red wine and bring to the boil. Cook, stirring, for 2 minutes or until wine reduces by half.

Add the beef stock, tomatoes and bouquet garni and bring to a simmer. Remove from heat.

Bake in preheated oven, loosely covered, stirring occasionally, for 1½ – 2 hours or until beef is tender and sauce thickens slightly.

Taste and season with salt and pepper.