Ingredients
600g feather blade beef
oil to fry
Sauce
1 onion, sliced
3 cloves garlic, sliced
1 diced celery stick
100ml red wine
400g tinned chopped tomatoes
50g tomato puree
200ml strong beef stock
175g finely grated Parmesan
Serve with new potatoes
Method
1. Oil and season the meat. Seal on all sides remove
2. Add the veg, cook 8 minutes on low heat
3. Add tomato puree, repeat
4. Add wine, bring to the boil. Reduce by half
5. Add the tomatoes and stock
6. Add the beef back in. Cover and reduce heat and cook for a minimum of 3 hours
7. Take off the cover add the Parmesan. Put under the grill for 5 minutes
8. Serve with new potatoes
