1.5kg bone in beef stew pieces (beef potjie or short rib)
200g mushrooms
1 onions, sliced
2 celery sticks, chopped
4 fat garlic cloves, sliced
2 tbsp tomato paste
350ml red wine
2 tsp dried origanum
1 fresh rosemary sprigs
2 bay leaves
400g tin chopped tomatoes
300ml beef stock
500g potatoes cut in wedges
Method
Heat the oven to 140°C fan. Heat oil in the casserole over a high heat. Season the beef generously with salt and pepper, then fry until browned all over. Take out and set aside.
Turn down heat to medium then add the onions and celery. Cook, stirring, for 5 minutes or until beginning to colour and soften. Stir in the garlic and cook for 1 minute more, then add mushrooms, the tomato paste, wine, herbs and tinned tomatoes. Rinse out the tin with the beef stock and add that to the casserole as well. Stir well.
Return the browned beef to the casserole, cover with the lid, then transfer to the oven and cook for 4-5 hours. After 3 hours of cooking, give the stew a good stir, then add the potatoes. Continue to cook until the meat is fall-apart tender and the potatoes have softened.
At the end of cooking, let the casserole rest for a few minutes, then serve with bread or rice
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