600 g beef (shin) cut into 2.5 cm pieces
2 tablespoons plain flour
2 tablespoon cooking oil
1 big onions, thinly sliced
1 clove garlic, finely chopped
3 big red tomatoes, coarsely chopped
2 carrots, cut into pieces (about 3 cm)
4 - 5 potatoes, cut each into 4 halves
5 celery sticks, cut into pieces
4 tablespoon tomato sauce
1 teaspoon pepper
*400 ml water
*1 cube chicken stock
125 ml (1/2 cup) red wine
3 dried bay leaves
chopped fresh parsley, to garnish
*note: may replace with beef stock
1) Put the beef and flour in a plastic bag and shake to coat the beef with flour. Shake off any excess.
2) Heat 1 tbsp oil in a deep heavy-based pan over medium heat. Brown the meat well in batches, then remove the meat and set aside.
3) Add in the remaining oil to the pan. Cook onions, garlic for few minutes, stirring frequently. Return the meat and any juices to the pan with the tomatoes, carrots, potatoes, tomato sauce, water, chicken stock cube,, bay leaves, and red wine. Stir well, then cover and simmer over very low heat for 1.1/2 hours until meat softens . Season with salt and sugar if needed and serve garnished with parsley.
NOTE: if you prefer your sauce to be a little thicker, cook uncovered over high heat till the sauce thickens.