INGREDIENTS:

• 1 tbsp olive oil
• 800g gravy beef, cut into 4cm chunks
• 4 brown onion shallots
• 3 garlic cloves, roughly chopped
• 2 carrots, peeled, thickly sliced
• 2 swedes, peeled, chopped
• 100g small cup mushrooms
• 3 thyme sprigs
• 2 bay leaves
• 1 cup (250ml) red wine
• 2 tbsp tomato paste
• 1 tbsp gravy powder
• 1 1/2 cups (375ml) beef stock
• Steamed baby carrots, to serve
• Steamed snow peas, to serve
• Mashed potato, to serve
• Thyme sprigs, extra, to serve

DIRECTIONS

1. Preheat oven to 160C. Heat the oil in a large ovenproof saucepan over medium-high heat. Add beef, in 4 batches, and cook, stirring, for 5 mins or until browned. Transfer to a plate.
2. Add the brown onion shallot, garlic, carrot, swede, mushroom, thyme, and bay leaves to the pan and cook, stirring, for 5 mins. Add wine and cook for 2 mins or until reduced slightly. Add tomato paste and gravy powder and stir to combine. Add stock and 1 cup (250ml) water and bring to a simmer. Return beef to the pan. Cover and bake for 2 hours, stirring occasionally, until beef is tender.
3. Serve with steamed baby carrots and snow peas, mashed potato, and thyme sprigs.