1.5kg beef chuck cut into big chunks (min 50mm)

1 onion, finely sliced

2 cloves sliced garlic

30g tomato puree

200ml red wine

6 chopped tomatoes

50ml brandy

50ml espresso

50g honey

1 cinnamon stick

3 whole cloves

2 bay leaves

2 sliced carrots

Garnish with chopped parsley and serve with new potatoes and bread


1. Seal the beef, remove

2. Add the onion and garlic, carrots cook gently for 5 minutes, scraping up all the meat

3. Add the puree, cook 6 minutes

4. Add wine, brandy, coffee, honey, cinnamon, cloves, tomatoes and bay leaves

5. Bring to the boil, add the meat and carrots back in

6. Simmer 2hours

7. Add parsley and serve