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1
Start by dicing the carrot, onion and garlic.
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2
If you want, you can go for a fine dice, but I prefer chunky bits for a more rustic feel.
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3
Set aside.
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4
Cut the beef into thumb-sized pieces and sprinkle with salt and pepper.
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5
Set aside.
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6
Heat the olive oil and butter in a large heavy pot over medium heat.
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7
You can use a Dutch oven, but really any pot with a thick bottom will do.
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8
Add the cut up beef and cook it for 5 minutes or until it has browned on all sides.
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9
Add the carrot, onion and garlic and saute for 5 minutes.
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10
Add the flour and stir through.
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11
Let it brown slightly for 2 minutes.
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12
Pour in the wine and the tomatoes.
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13
Add the spices and stir through.
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14
Turn the heat down as low as possible.
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15
Let it simmer for at least 2 hours, but preferably as long as possible.
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16
Stir from time to time, so it doesnt burn.
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17
And make sure you scrape any bits of the bottom of the pan.
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18
This is where the real flavour is!
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19
I like to start this dish in the morning or even the night before so it can simmer away on the stove all day.
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20
A longer cooking time increases the tenderness of the meat and the intensity of the flavour.
