Red-wine braised beef with baby onions & carrots

Method

• Step 1
  Preheat oven to 160°C. Heat oil in a flameproof casserole dish over high heat. Add beef and cook for 1 minute each side or until brown. Transfer to a plate. Add onions and carrot to the dish and cook, stirring, for 5 minutes or until brown. Add wine and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes or until sauce thickens. Add stock and cook, stirring, for 2 minutes or until heated through.
• Step 2
  Return beef to the dish with peppercorns, bay leaves, thyme and parsley. Cover with a tight-fitting lid and cook in preheated oven for 3 hours or until beef is tender. Transfer beef, onions and carrot to a heatproof bowl. Cover with foil to keep warm.
• Step 3
  Place dish containing juices over high heat and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes. Strain through a fine sieve into a heatproof jug.
• Step 4
  Carve the beef across the grain into thick slices. Divide the beef, onions and carrot among serving plates. Drizzle with pan juices and serve immediately with mashed potato.