750 g Lean braising steak
-or other stewing beef
3 Medium carrots
5 cl Garlic, peeled
3 Medium onions
375 ml Red wine
1 tb Olive oil
Sprig of fresh thyme
-or 1 ts dry thyme
2 Bay leaves
12 Black olives, stoned
2 tb Strong beef or chicken stock
Salt and pepper to taste
This should be done in advance: Cut beef into cubes about 2.5cm
removing surplus fat. Chop carrots into similar sized pieces. Peel
and quarter the onions.
Marinate meat, garlic, carrot and onion in the red wine for at least 4
hours, or overnight. Make sure you use a non-reactive container, such
as glass or stainless steel.
Drain meat and vegetables, reserving the liquor. Pat meat cubes dry on
paper kitchen towel.
Brown a few pieces at a time in the olive oil on high heat. Remove and
continue until all are browned and removed.
Add the wine, vegetables and garlic to the pan, along with the thyme,
bay leaves, olives, stock and salt and pepper. Mix well and add the
meat. Half cover the pan and allow to simmer very gently for at least
2 hours.
Serve with polenta or mashed potatoes, a green vegetable and the
remaining wine.
A nourishing cold weather treat named after the wine I use to prepare
the sauce - which uses the Syrah grape and could be Shiraz or
Hermitage. I like to serve it with polenta and Chinese bok choy.
It benefits from preparing the meat the day before use.
