1kg braising steak, cut into bite-size chunks
3tbsp plain flour, seasoned
4tbsp vegetable oil
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 garlic cloves, crushed
1ltr hot beef stock
400g can chopped tomatoes
175ml red wine
4 fresh thyme sprigs, plus extra, to garnish
2 bay leaves
Salt and freshly ground black pepper
1 Preheat the oven to 180°C (fan 160°C/gas 4). Toss the meat in the flour, shaking off any excess. Heat 2tbsp of the oil in a flameproof casserole over a high heat. Brown the meat, in batches, for 3-4min each. Transfer to a plate.
2 Reduce the heat to medium. Add the remaining oil and cook the carrot, celery, onion and garlic for 3-4min, stirring.
3 Return the meat to the pan along with the stock, tomatoes and wine. Add the thyme and bay leaves, and season with salt and pepper. Bring to the boil, stirring. Cover, transfer to the oven and cook for 2hr or until the beef is tender.
4 Garnish with the extra thyme sprigs and serve with mashed potatoes, if liked.
This freezes well, so you could make a double batch if your oven is big enough, then pop a few portions in the freezer for another day.