INSTRUCTIONS

Step 1

Combine the flour and black pepper in a bowl. Add in the cubes of beef and toss in the flour to coat.

Step 2

Heat the olive oil in a large saucepan and brown the beef on all sides. Do this in two batches if necessary as overcrowding the pan stops the beef from browning properly.

Step 3

Add in the vinegar and red wine and cook over medium-high heat for 2-3 minutes. Next add the beef stock and bouquet garni. Bring to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook for about 1 ½ hours, until the beef is tender. ​

Step 4

Add the onions and carrots and simmer, covered, for another 30 minutes adding more beef stock if it is starting to look too dry. ​

Step 5

Once the carrots are tender, remove the bouquet garni, and season the stew with salt and pepper to taste. ​

If the stew looks too watery, remove the beef from the pan, and blend part of the stew with a hand blender until you have reached the desired consistency.

Serving suggestions: potatoes, rice or bread