You will need;
- 2 kg piece (approximately) eye of the round or silverside beef joint
- 2 onions, chopped
- Selection of chopped seasonal vegetables (carrots, parsnip, onions..)
- Can of tomatoes, chopped
- A few bay leaves and sprigs of thyme
- Salt and black pepper
- 2-3 tablespoons of vegetable oil
- Glass of wine
- 250ml water
Set oven to Gas Mark 2, 150ºC (300ºF)
Season the beef well, heat half the oil in a large flameproof casserole dish, brown the meat really well – to a deep brown crust on all sides. This ensures that the natural sugars have caramelised for that extra flavour. Remove the joint from the casserole and set aside. Add the remaining oil and sauté the onions for 2-3 minutes. Add the wine, tomatoes, water and herbs. Bring to the boil and season. Return the meat to the casserole dish, cover and place in the oven. Cook for 2 hours.
Remove the meat from the casserole dish, set aside. Strain the cooking juice, then return the strained liquid and meat to the casserole dish. Sauté the chopped vegetables, season well and add to the casserole dish. Return to the oven to complete the cooking for another ¾ hour approx., until the meat and vegetables are tender.