Ingredients
500g beef chuck steak, cut into 3cm pieces
Sea-salt flakes and freshly ground black pepper, to season
4 Tbsp extra virgin olive oil
300g pork and fennel sausages, roughly chopped (from butchers or delis)
1 brown onion, finely diced
2 cloves garlic, finely grated
1 carrot, finely diced
1 stick celery, finely diced
1 bay leaf
250ml red wine
3 x 400g cans chopped tomatoes
1/4 cup tomato paste
2 Tbsp oregano leaves
2 Tbsp roughly chopped flat-leaf parsley leaves
Method
-
Put beef in a large bowl and season with salt. Toss well to coat.
-
Heat ½ of the oil in a large heavy-based saucepan over a medium-high heat. Add beef and cook, stirring occasionally, for 10 minutes or until golden brown. Set beef aside, leaving oil in pan.
-
Add remaining oil to pan and heat. Add sausages and cook, stirring occasionally, for 5 minutes or until lightly browned. Set aside, leaving oil in pan.
-
Add onion, garlic, carrot, celery and bay. Cook, stirring, for 5 minutes or until onion softens.
-
Pour in wine and cook until wine reduces by half.
-
Return browned beef and sausages to pan. Stir in tomatoes, tomato paste and 500ml water. Bring to a simmer, then reduce heat to low and cook covered, stirring occasionally, for 2½ hours or until beef is very tender. Season with salt and pepper then stir through herbs. For serving suggestions, see opposite or freeze for up to 3 months.
