A French style beef stew, but with a little more than the Anglo-Saxon style.
Strain the marinated meat, keeping the wine. Heat half the oil in a large frying pan, then brown the meat in batches. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelized bits from the pan.
Heat the rest of the oil in a large casserole and fry the carrots and chopped onions until they start to color. Stir in the flour for 1 min, then add the tomato purée. Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Transfer to the oven (200 C) and bake for two hours until the meat is really tender. Let cool and serve when temperature is warm.
|Braising steaks||1.6 kg|
|Thyme small bunch|
|Cheap red wine||2 bottles|
|Cooking oil||2 tbsp|
|Carrots, cut into large chunks||3|
|Onions, roughly chopped||2|
|Plain flour||3 tbspns|
|Tomato purée||1 tbspn|