Beef Stew

1.5 kg chuck steak or gravy beef, thick fat removed and cut into 3cm cubes
2 French eschalots
1 leek, topped and tailed and washed and thinly sliced
4 tbs olive oil
1 brown onion, diced
10 cloves garlic, crushed
1 -2 tbs balsamic vinegar
3 tbs tomato paste
1/2 cup plain flour
2 cups merlot, simmered in a saucepan for 5 minutes to allow the alcohol to evaporate
2 cups beef stock
1/2 cup water
1/4 - 1/2 tsp dried thyme (don’t get tempted to over do the thyme)
1 bay leaf
1 tsp sugar (add more for a sweeter gravy)
1 carrot cut diagonally into 2 cm lengths
8 baby potatoes
very good pinch of salt and ground black pepper.

Preheat oven to 160 degrees celsius.

Season beef with salt and pepper.

In a large stove top, oven proof casserole pan with a lid, heat 1 tbs oil over medium-high heat until hot.

Brown the beef in several batches, to brown the beef properly on all sides, do not crowd the pan.

Top up the oil in the pan as needed.

Transfer the beef to a large bowl once browned.

Add the garlic, onions, shallots and vinegar to the pan and cook for 5 minutes, loosening anything stuck to the bottom of the pan with a wooden spoon.

Return the beef and its juices to the pan.

Add the flour and tomato paste and stir with a wooden spoon until there are no specks of flour visible.

Add the stock, wine, water. sugar, bay leaf and thyme to the pan and stir to combine well.

Add the potatoes and carrots, make sure they are covered by liquid.

Cover and place in the oven.

Cook for 1 hour then turn down the heat to 110 degrees celsius for another 2-3 hours or until the beef is tender.

This works served with crusty sourdough and green beans.

To change the flavours, replace the wine with 2 cups of lager.