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.