600g feather blade beef

oil to fry


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


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