Ingredients

• Beef chuck, cut into 4 cm cubes 1 kg
• Plain flour 2 tbsp
• Vegetable oil 2 tbsp
• Onions, chopped 2 medium (250 g)
• Garlic, minced 2 cloves
• Tomato paste 2 tbsp (30 g)
• Beef stock 750 ml
• Dried thyme 1 tsp
• Bay leaves 2
• Carrots, cut into chunks 3 medium (270 g)
• Potatoes, peeled and cut into chunks 600 g
• Salt and black pepper 2 tsp (12 g) salt, 1/2 tsp pepper
• Parsley, chopped to serve

Instructions

1. 1

   Season the beef with half of the salt and the pepper, then toss it with the flour.

2. 2

   Heat the oil in a heavy pot over medium-high heat and brown the beef in two batches, 5-6 minutes per batch; set aside.

3. 3

   Lower the heat to medium, add the onions and cook for 5 minutes, then stir in the garlic and tomato paste for 1 minute.

4. 4

   Return the beef to the pot, pour in the stock, add the thyme and bay leaves, and bring to a boil.

5. 5

   Cover, reduce the heat to low and simmer for 1 1/2 hours, stirring now and then.

6. 6

   Add the carrots, potatoes and remaining salt and simmer, partly covered, for 40-45 minutes until the beef and vegetables are tender and the sauce has thickened.

7. 7

   Remove the bay leaves and serve sprinkled with parsley.