Heat olive oil into a heavy-based saucepan and saute onion, garlic, celery, thyme and carrots until onions are soft and translucent and vegetables are just beginning to soften.

Ingredients

• 2 tbsp (30ml) olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 2 celery sticks, finely sliced
• 2 springs thyme
• 2 carrots cut into bite size portions
• 800g beef chuck steak, cubed
• 1 tbsp (15ml) flour
• 1 tin tomatoes
• 300ml beef stock/stout/red wine
• 4 potatoes, quartered
• Salt and freshly ground pepper
• Handful of parsley, roughly chopped
• Steamed rice, to serve

Method:

Add cubed beef and flour and sear until meat is well-browned.

Pour in tinned tomatoes and stock, season with salt and pepper and cover with a lid.

Simmer gently over a low heat for about two hours, or until meat is soft and tender.

Add potatoes and cook for a further 20 to 30 minutes or until potatoes are cooked.

Check seasoning and garnish with freshly chopped parsley. Serve with steamed rice and seasonal vegetables.

SERVES: Four