Ingredients:

1 Kg diced beef (blade or chuck)

1 cup red wine

1 pinch salt

1 clove garlic, finely sliced

1 pinch fresh cracked black pepper

3-4 sprigs fresh parsley

3-4 sprigs fresh thyme

1 ¹/₂ cups of stock

1 stick celery with leaves, diced

1 onion, sliced

4 cloves

1 piece fresh ginger finely sliced

 

Method:

Place meat into a large bowl, adding wine, bay leaf, garlic, salt, pepper, 2 sprigs of parsley and 2 sprigs thyme. Mix gently, cover and place in fridge. Leave for several hours, mixing frequently. Extract meat from bowl and set aside marinade. Proceed to brown meat in several batches. Place remaining marinade and stock into saucepan with celery, onion and the remaining herbs and spices. Bring to the boil and simmer for 10 minutes. Place meat and saucepan mix into heavy flameproof casserole dish and simmer for 2-3 hours with the lid on. (You can alternatively place into preheated oven for 2-3 hours at 160^oC). When meat is tender you can add vegetables such as carrots, peas, beans or broccoli as desired. Cook these until tender. Serve with a helping of mash potato or on a bed of rice. Perfect for winter!