Ingredients
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3 tablespoons soy sauce
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1 tablespoon Worcestershire sauce
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1/4 cup plain flour
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1/4 teaspoon salt (or more if you wish)
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1/2 teaspoon pepper (freshly ground)
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3 bay leaves
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3 sprigs thyme (fresh)
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1 kg lean beef (cubed)
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3 garlic cloves (large, minced or 3 teaspoons of jarred garlic)
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1 onion (large fine sliced but I do chunky)
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6 new potatoes (small halved optional)
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2 celery ribs (sliced optional)
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1 cup red wine
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1 cup beef stock
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2 tablespoons parsley (fresh finely chopped)
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1 carrot (medium sliced)
Instructions
- Preheat oven to 180C fan forced (200C normal).
- Whisk the soy, worcestershire, flour, seasonings, bay leaves and thyme sprigs in a casserole dish (or heavy bottomed pot that can go into the oven).
- Briefly cook over a medium heat until the flour has dissolved.
- Add the cubed beef, garlic, carrot, (potatoes and celery if using), onion, red wine and beef stock.
- Stir with a wooden spoon, cover and cook in the oven for about 1 1/2 hours until the beef is tender, stirring a couple of time.
- Taste the sauce for seasoning and adjust if required.
- If not using the potatoes serve with mashed potatoe or rice.