3 tbsp extra-virgin olive oil
1kg chuck steak, fat trimmed, cut into 2cm
2 onions, roughly chopped
2 tbsp all-purpose flour
1 1/3 cups red wine
1 1/4 cups beef stock
Leaves from 2 sprigs fresh rosemary
3 bay leaves
Salt and black pepper
Handful of fresh flat-leaf parsley, roughly chopped
Preheat the oven to 185ºC.
In a large cast-iron or ovenproof pot, heat two tablespoons of the oil over medium-high heat.
In batches, cook the meat until golden brown (but don’t cook it all the way through – it must still be red on the inside, as it will cook again in the oven). Remove and set aside.
Add the remaining tablespoon of oil to the pot. Add the onions and cook until golden brown; 5-7 minutes
Add the flour and stir for another minute before adding the steak, wine, stock, rosemary and bay leaves. Bring to a boil, season to taste, cover, and put in the oven for two hours (the goal is for the meat to pull away in strips).
Using two forks, shred the meat. If it is cooked well, it will separate easily.
May I suggest . . .
Pairing your slow-roasted beef with a medium-bodied merlot.
In a small, ovenproof dish combine:
Brussels sprouts (halved)
Cherry tomatoes (halved)
Extra-virgin olive oil
Salt and pepper
Bake on medium heat until cooked, then stir through some basil leaves. “Sprouts and tomatoes are two of your most underrated roast vegies,” says Churchill. “This dish will change your mind about them.”