Beef Ragu

Method:

Heat oil in a large heavy-based saucepan over medium heat.

Season beef with salt and pepper. Cook, in 2 batches, for 4 to 5 minutes or until browned all over. Transfer to a bowl.

Add eschalots, garlic, carrot and celery to pan. Cook for 3 minutes or until starting to brown.

Add thyme, rosemary and bay leaves. Cook for 1 to 2 minutes or until fragrant.

Add wine. Cook for 2 minutes or until reduced by half.

Return beef to pan. Add tomato paste, tomatoes, stock and 1½ cups cold water. Increase heat to high.

Bring to the boil. Reduce heat to medium-low. Cook, covered, for 2 hours or until beef is tender.

Stir in chilli. Cook, covered, for 10 minutes.

Season with salt and pepper.

Roughly shred beef before serving.