Step 1

Preheat the oven to 160°C (325°F). Season the beef with salt and pepper. Heat the oil in your Dutch Oven and sear the beef, in batches if necessary, until nicely browned on all sides. The meat doesn’t have to be cooked through at this stage. Use a slotted spoon to transfer the beef to a plate.

Step 2

Deglaze the pot with a splash of wine, scraping any browned sticky bits loose. Add a splash of oil and cook the onions, garlic, carrots and celery over low heat for five minutes or until softened, stirring frequently.

Step 3

Add the potatoes and squash. Stir in the tomato paste, Worcestershire sauce, balsamic vinegar and soy sauce and add the beef back into the pot.

Step 4

Pour in the consommé and red wine and bring to a rolling simmer. Stir in the onion soup mix, seasonings and herbs.

Step 5

Cover the pot and transfer to the oven. Cook for 90 minutes or two hours, until the meat is fork tender.

Step 6

If your beef stew needs thickening then add the cornstarch slurry or Xathan gum and simmer for a couple of minutes.

Step 7

Discard the bay leaves and check the seasoning, adding salt and pepper to taste. Serve with crusty bread and plenty of chopped fresh parsley.