• Diced knuckle/round beef steak or osso buco
• 30g butter
• 1 tbsp oil
• 1.5 tbsp plain flour
• 2 cups of beef stock
• 1/4 cup of tomato paste or tomato sauce
• 2 cloves of garlic, crushed
• 2 tbsp of chopped fresh herbs—we like using parsley or rosemary
• 2 carrots, diced
• 2 celery sticks, diced
• 2 potatoes, quartered
• Peas, either plain or minted
• A splash of red wine

Grab your apron!

1. Preheat the oven to 180°C.
2. On the stovetop, heat the butter and oil in an oven-safe heavy based pot. Add the diced meat, brown and remove from the pot.
3. Add the flour to the juices in the pot. Add the beef stock, tomato sauce or paste, the crushed garlic and fresh herbs, stir and cook for a few minutes. Then, add the diced carrots and celery and the red wine. Stir and bring to the boil. 
4. Place the browned meat back into the pot and transfer it to the oven. 
5. When the meat is falling off the bone or super tender, add the quartered potatoes. Cook for another hour. 
6. Lastly, add the peas and cook until they are tender. 
7. Serve with crusty bread and our "Wild" Pinot Noir or Carmenere.