Ingredients

1kg diced braising steak

75cl red wine

2 bayleaves

1 bunch thyme

1 bunch parsley

2 carrots, sliced

2 large onions, chopped

2 garlic cloves, chopped

2 tbsp plain flour

75cl beef stock

Preparation Method

Marinade the beef in the red wine overnight, along with the bayleaves, parsley, thyme and carrots.

When ready to cook preheat your oven to 165c.

Brown the onions in some butter.

Add the beef and brown all over.

Add the garlic then the plain flour to absorb all the juices.

Pour over the stock, wine and the remaining marinated ingredients.

Stir well then cover and place in the oven to slow cook for 2- 2 ½ hours.

Remove the bayleaves before serving.