I love working with the team that we have at Ignite. There is a strong work ethic, but we know how to have fun together too. Working and training with people who are passionate about the same things as me is priceless. I’ve been lucky enough to have competed in the CrossFit Games at ‘The Ranch’ in 2009.
Well, these cold winter nights have certainly seen us reaching for some delicious, slow cooked dishes and this one featured at our place last Sunday night. It takes about 30 mins to prep and at least 3 hours to cook, so it’s a good one for weekends. It’s also a great way to warm up your kitchen in winter!
Ingredients: 1.5- 2kg boneless beef chuck cut into 1-1/2-inch pieces 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 2 medium brown onions, cut into chunks 7 cloves garlic, peeled and smashed 2 tablespoons balsamic vinegar 1-1/2 tablespoons tomato paste 2 cups dry red wine 2 cups beef broth 2 cups water 1 bay leaf 4 large carrots, peeled and cut into one-inch chunks on a diagonal 500g small white boiling potatoes cut in half or peeled sweet potatoes cut into large chunks Method: Preheat the oven to 160 degrees C with enough room for a large pot. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat. Brown the meat in batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. Transfer the meat to a large plate and set aside. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Taste and adjust seasoning if necessary. Serve the stew warm — or let it come to room temperature and then store in the fridge overnight or until ready to serve. Add some greens to this dish too!