Directions

1. Heat a tablespoon of olive oil over medium-high heat in a large saucepan. Add the beef pieces to sear the outside of the meat.
2. When the outside of the beef has coloured, turn the heat down to medium and add the onion. Add a pinch of salt at this point – this prevents the onion from browning.
3. When the onion has softened, add the wine. Turn the heat up to high and allow to simmer for a few minutes to burn off the alcohol.
4. Add in the carrots, potatoes and thyme along with the stock pots and cover with boiling water. Add salt and pepper.
5. Cook over low heat with the lid off for 30 minutes, or until the liquid has reduced and slightly thickened. Then continue to simmer with the lid on for at least half an hour but up to an hour or more if possible to really soften the meat.
6. If the liquid is not thick enough you can thicken it very simply by making a roux. To do this, melt a large knob of butter in a saucepan. Add a tablespoon of flour and stir vigorously until it comes together. Continue to stir for a minute to cook the flour – this removes the strong floury taste. Then add a few ladles of the stock from the stew to the roux. Stir quickly to combine, adding more liquid if necessary. It should look like a thick sauce. Stir this into the stew and allow to simmer for 5-10 minutes until the roux thickens the liquid.
7. This is one of those dishes that really tastes better the next day so if at all possible make it the day before you need it. I usually make it in the evening, allow it to simmer for a few hours and then leave in the fridge for dinner the next day.
8. Check the seasoning before serving and add more salt or pepper if needed.