900 g sirloin steak; cut in 2.5 cm cubes flour; for dredging
25 g butter
2 tablespoons oil
2 cloves garlic; crushed
500 ml dry red wine
2 beef stock cubes; in 500 ml boiling water
1 large potato; grated
1 onion; studded with 2 cloves
2 teaspoons dried thyme
1 bay leaf
8 red potatoes; quartered
8 carrots; sliced
4 sticks celery; sliced
8 button onions
250-500 ml tomato juice
handful fresh parsley; finely chopped
Yield: 8 servings
Dredge the meat in flour. Melt the butter and oil in large saucepan and add the garlic. Cook the beef just until it is rare. Remove from pan and refrigerate. Add the wine and stock to the pan and scrape up any bits stuck to the bottom. Add the potato, onion, thyme and bay leaf. Bring to the boil, cover and simmer for 1 hour. Add the red potatoes, carrots, celery and button onions. Simmer for 30 minutes. Add tomato juice, as required for a nice gravy. Add the beef cubes, reheat, add in the parsley and serve.