MAKES 6 SERVINGS

386 calories | 14g carbs | 43g protein | 18g fat (per serving)

INGREDIENTS

• 1 x Tbsp Vegetable Oil

• 40g Unsalted Butter

• 1kg Braising Steak, cut into cubes

• 2 x Onions, finely chopped

• 2 x Celery Sticks, finely chopped

• 3 x Garlic Cloves, finely chopped

• 2 x Large Carrots, cut into cubes

• 2 x Tbsp Flour, plain

• 1 x Tbsp Purée, tomato

• 250ml Dry Red Wine

• 500ml Beef Stock, hot

• 400g Can of Tomatoes, chopped

• 2 x Tbsp Oregano or Parsley leaves, chopped

INSTRUCTION

In a large casserole dish, heat half the oil and half the butter over a high heat. When hot, brown the beef in 3 batches for 5 minutes per batch or until browned all over, then remove to a separate bowl.

Melt the rest of the butter in the remaining oil in the casserole dish over a low heat. Add the onions, celery, garlic and carrots. Cook, stirring, for 5 minutes, until the onions have softened. Add the flour and tomato purée. Stir and cook for a further minute. Increase the heat and return the beef to the casserole dish with the wine and cook for 2 minutes, or until you have a thickened sauce.

Reduce the heat to medium-low. Add the stock and the chopped tomatoes. Stir and season well. Cover and simmer for 1½ hours, removing the lid for the last 30-45 minutes and stirring occasionally. You’re looking for the beef to be tender and the sauce to be thick. Stir in the herbs, and adjust the seasoning as preferred.