This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderate, 180°C. Toss meat in seasoned flour, shaking off excess.
2.In a large casserole dish, heat 2 tablespoons oil on high. Brown meat in 3 batches for 3-4 minutes each. Transfer to a plate.
3.In the same pan, heat remaining oil on medium. Sauté carrot, celery, onion and garlic for 3-4 minutes.
4.Return meat to pan with stock, tomatoes and wine.Add thyme and bay leaves, then season. Bring to the boil, stirring.
5.Bake, covered, for 1 hour. Uncover and bake for a further 30 minutes until meat is very tender. Top casserole with extra thyme and serve with mash.
For slightly quicker cooking, try topside, round or blade steak.
Note