Saucy Slow Braised Stew

1. 1

   Heat a large pot over medium-high heat. Once hot, add the beef pieces - you may have to do this in batches. Brown well all over. Remove from the pot and set aside.

2. 2

   Once the beef is browned, turn the heat down to medium. Pour a couple glugs of olive oil to the pan and add the carrots, celery and onion - this is the base of the stew (and many other dishes); it's called a Mirepoix (meer-pwah). Stir well to coat. Cook for about 5 minutes or until just starting to get a bit of color on the vegetables, stirring occasionally.

3. 3

   Add the tomatoes, chard, bay leaf, rosemary, thyme and wine. Season well with salt and pepper. Allow the wine to reduce for about 2-3 minutes. Add the beef stock, garlic cloves, beef and season well with salt and pepper. If you have a Parmesan rind on hand, now is the time to add that too.

4. 4

   Bring to a boil over high heat. Cover, reduce heat to a low simmer, and allow to slow cook the mixture for 2 1/2 - 3 hours.

5. 5

   When there's an hour left on the timer, pre-heat the oven to 450 degrees F. Toss the potatoes with some olive oil and a generous helping of salt and pepper in a baking pan. Place in hot oven and roast until golden (approx 30-35 minutes), shaking occasionally. Add to the simmering pot, making sure they're covered with the remaining liquid.

6. 6

   Serve with some fresh baked bread & eat!

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