1.5kg chuck beef steak, diced into 2cm pieces
Sea-salt flakes and freshly ground black pepper, to season
3 Tbsp extra virgin olive oil
2 brown onions, thickly sliced
3 cloves garlic, crushed
½ cup tomato paste
125ml white wine
750ml salt-reduced chicken stock
2 x 400g cans whole peeled tomatoes
55g can green peppercorns in brine, drained and rinsed
3 large carrots, roughly chopped
8 sprigs thyme, plus extra to garnish
Mashed potato, to serve
Steamed green beans and sugar snap peas, to serve
Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Season beef.
Heat 2 Tbsp of the oil in a large, wide, ovenproof saucepan with a lid over medium heat. Add beef and cook, stirring occasionally, for about 10 minutes or until browned. Remove beef from pan and transfer to a plate. Add onion to pan with remaining oil and cook, stirring, for 5 minutes. Stir in garlic, tomato paste andwine and bring to a simmer, then cook for 2 minutes, stirring occasionally.
Pour in stock, add tomatoes, peppercorns, carrots, thyme and beef. Bring to a simmer, cover pan with lid and transfer to oven. Cook for 2½ hours. Remove from oven and season.
Serve beef with mashed potato, beans and peas.