Step 1

Place beef in a large bowl and toss with flour, 1 1/2 tsp salt, and 1/2 tsp black pepper.

Step 2

Meanwhile, heat 2 Tbsp oil in large Dutch oven over medium-high heat.

Step 3

Working in batches so you don’t crowd the pan, add beef and cook, turning occasionally, until browned on all sides, 5 to 6 minutes. Be patient with this step, as it will build a lot of flavour into the dish. Transfer beef to a plate; repeat adding more oil as needed until all beef is browned.

Step 4

If you need more oil, add a bit more, then add mushrooms and cook until browned and all liquid has evaporated. Remove from pan and reserve.

Step 5

Add onion to pan and cook, stirring occasionally, until just tender, 5 to 7 minutes. If you want to speed up this step, cover the pan with a lid for a couple of minutes to steam the onions a bit, then uncover and cook until completely soft. Add garlic and tomato paste and cook one more minute.

Step 6

Return beef and mushrooms to pot and add 900ml broth. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until beef is tender enough to shred with a fork, 2 to 3 hours. We like our beef with lots of sauce but if you like it thicker, to reduce the liquid, uncover the pot for the last half hour of cooking, until you reach the consistency you like. Tear beef into bite-sized pieces.

Step 7

Portion beef and pasta into bowls. Serve topped with a dollop of sour cream and garnish with parsley.