Ingredients
1kg Beef Chuck or Blade, cut into large cubes
30g olive oil
1 large onion, chopped
2 cloves of garlic, crushed
400g mixed mushrooms, sliced (we like to use portobello and swiss browns)
2 sprigs of rosemary
30g tomato paste
250g cooking red wine (any wine will do but the Malbec will be great)
500g beef stock
30g flour, optional to thicken the sauce
Salt and pepper to taste
Method
Preheat oven to 160C.
Season beef generously with salt and pepper, then toss it in the flour until coated. Tap off any excess flour.
Heat the olive oil in a large oven-proof pot.
Sear the beef on each side until nicely browned.
In the same pot, cook your onion and garlic until softened. Add the mushrooms and cook for about 5 minutes, until browned.
Stir in the tomato paste and cook for 1 minute.
Return your seared beef into the pot and add the wine. Let this bubble for a minute or two.
Add your beef stock and rosemary, then bring to a steady simmer.
Cover the pot and place in the oven for 2-3 hours until the beef is fork-tender. Plenty of time to enjoy your Malbec whilst you wait!
If your sauce is still a little thin, you can reduce it on the stove for 5-10 minutes until it reaches your desired consistency!
We like to eat with creamy mashed potatoes and greens, especially kale!
Enjoy!
