Ingredients (8 servings)
¼ cup olive oil
1.3kg beef chuck steak, cut into 5cm chunks
4 eschalots, peeled, roots intact, halved
3 garlic cloves, crushed
2 carrots, thickly sliced
2 celery stalks, thickly sliced
3 fresh thyme sprigs
2 fresh rosemary sprigs
2 dried bay leaves
1 cup dry red wine (or 1 cup beef stock)
2 tablespoons tomato paste
2 x 400g cans diced tomatoes
1 cup Beef stock
4 small red chillies, halved lengthways
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.