500g beef chunks (for stewing)
1 large carrot chopped in 1 inch chunks
2 large potatoes chopped in 1 inch chunks
5 cloves garlic, smashed
1 bay leaf
1 can peeled tomatoes
1 glass red wine
Beef stock (can be substituted for veg stock)
½ cup flour
Place flour in a wide based bowl and season generously with GoodSalt, Pepper, and mixed herbs. Stir to combine. Coat beef chunks in the flour, and gently brush off excess.
In a heavy based saucepan over medium high heat, drizzle olive oil and butter. Once heated up, fry flour coated beef chunks until browned on all sides. Set aside.
In a different saucepan over medium heat, drizzle olive oil and a knob of butter. Fry carrots and potatoes until slightly browned, add in smashed garlic. Once fragrant, pour the glass of red wine into the pan to deglaze, and once alcohol has cooked off, add in browned beef with juices. Next, pour in the can of peeled tomatoes, gently smashing the tomatoes and add in beef stock until just covering the ingredients in the pot. Allow to simmer for 2 hours over low heat with bay leaf, stirring once in a while to prevent sticking to the bottom of the pot. Season with GoodSalt and black pepper to taste.
Serve warm with toasted sourdough bread and a knob of butter. Enjoy!