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Export 12 ingredients for grocery delivery
Step 1
Dust the beef in the seasoned flour then shake off the excess.
Step 2
Heat 1 tbsp of olive oil in a large non-stick frying pan. Brown the beef all over in batches and scoop out onto a plate (add a little more oil if needed).
Step 3
Cook the onions and garlic with a little more olive oil in a large lidded casserole for 10-15 minutes or until the onions have softened and are translucent. Stir in the tomato purée, rosemary and thyme, and cook for 1 minute. Add the red wine, bring to a simmer, then add the beef. Pour in the stock and stir.
Step 4
Cover and simmer on a low heat (or put in a 150C/fan 130C/gas 2 oven) for 2-3 hours or until the beef is meltingly tender, checking after 2 hours. Season, then stir through the parsley, extra rosemary and thyme, and serve with mash.
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