Slow-cooked Nature's Fresh chuck beef with charred tomatoes and tawny

15 mins
210 mins
  • 1.4kg Natures Fresh chuck beef in large pieces
  • ½ cup extra virgin olive oil
  • 2 brown onions, very finely diced
  • 2 sticks celery, very finely diced
  • 2 carrots, very finely diced
  • 8 cloves garlic, sliced
  • 1 tsp fennel seeds
  • 1 bunch thyme leaves
  • 4 bay leaves
  • 2 Tbsp tomato paste
  • 1 cup tawny
  • 1L beef stock
  • sea salt flakes and freshly-ground black pepper
  • 4 cups baby spinach leaves
  • 1 bunch parsley, very finely chopped
  • 8 ripe tomatoes, halved
  • cooking oil spray
  • Drizzle the beef with 1 Tbsp extra virgin olive oil, then sear on a hot griddle until very well browned on all sides. Set aside.
  • Sauté the onions, celery, carrots, garlic, fennel seeds, thyme and bay leaves in a large heavy-based saucepan set over a moderate heat for 10 minutes, until well-softened. Mix in the tomato paste, cook briefly, then pour in the tawny and stock and simmer gently.
  • Add the beef to the saucepan, season with salt and pepper, then simmer for 3 hours, topping up the water as need, until very tender. Mix in the spinach and parsley.
  • Sprinkle the tomatoes with cooking oil spray then cook on a hot ribbed griddle for 10 minutes, until very well-blackened, chop, and stir into the stew.