INGREDIENTS

800 g stewing beef, cut into cubes
2 tablespoons plain flour
2 garlic cloves, chopped
1 onion, diced
1 carrot, peeled and chopped
3 medium celery stalks, ends removed and chopped
300 g button mushrooms, sliced
1 medium sweet potato, chopped
1/2 tablespoon dried rosemary (or 1 tablespoon fresh rosemary)
1/2 tablespoon dried thyme (or 1 tablespoon fresh thyme)
2 cups vegetable stock
2 tablespoon balsamic vinegar
1/3 cup tomato paste

TO MAKE

Prepare all ingredients and pour yourself a glass of wine – this recipe takes some time, but not too much concentration.

Place chopped beef into a large bowl and toss through the plain flour, coating evenly. Heat a splash of olive oil in a large saucepan over high heat. Add the coated beef in batches, cooking for a few minutes each batch or until lightly browned on all sides. Add extra oil between batches if needed. Transfer all meat to a bowl and put aside.

Add onion, garlic, celery, carrot and mushrooms to saucepan and cook over medium heat for 5 minutes or until tender. Return the beef to the saucepan. Add dried herbs, sweet potato, stock, tomato paste and balsamic vinegar. Bring to the boil, then reduce heat to low, simmering covered for about 1 hour.

After an hour, remove the lid, season to taste and continue to simmer for about 10 – 20 minutes or until beef and sweet potato is tender. Serve over boiled potatoes, fresh fettuccini or smooth polenta.