Ingredients
1 kg blade / chuck steak, cut into 1-inch cubes
Salt and black pepper to taste
½ cup flour
1 tbsp smoked paprika
1 tbsp canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tbsp tomato paste
2 cups dry red wine
1 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp herbes de Provence
3 bay leaves
2 cups beef stock/broth, or more as needed
1 tbsp worchestershire sauce
3 cups chopped carrots
3 cups cubed potatoes
1 cup peas
1 ½ tsp chopped fresh rosemary
1 tsp chopped fresh thyme, or to taste
METHOD:-
Preheat oven to 175 °C.
Place beef into a large bowl. Season with salt and black pepper. Add flour and paprika and toss until evenly coated.
Heat oil in an casserole dish over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelise, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
Add dried thyme, dried rosemary and bay leaves. Add 2 cups beef stock/broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the liquid. Remove from heat and cover the pot.
Cook in the oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.