Method

Step 1: Pre-heat a fan forced oven to 130C.

Step 2: Place a heavy cast iron pot over a medium-high heat and add half the amount of the olive oil.

Step 3: Once hot add the onions and sweat off for 4-5 minutes or until soft, stirring every 30 seconds to ensure that the onions do not burn, then add the garlic and cook for another 2-3 minutes. Remove the onion mixture from the pan, place into a bowl and clean out the pot.

Step 4: Return the pot to the heat and add half the remaining volume of olive oil.

Step 5: Very lightly dust half the amount of beef with the flour, then brown this off in the pot once the oil is hot. Then continue to brown off the remaining beef including the half which is not dusted with flour. Once each batch is browned off place onto a plate while you cook the next batch. You will have to brown the beef off in batches so that you do not over crowd the pot and prevent the meat from stewing.

Step 6: Once all the beef is browned off, return the pot to the heat and deglaze with the red wine. Reduce this down by half then add the cooked onion mixture, beef, olives, orange zest, thyme and rosemary. Deglaze with Vino Cotto and add beef stock.

Step 7: Bring the mixture to a gentle simmer then place a lid on the pot and place into the pre-heated oven and cook for 6 hours or until the meat is tender.

Step 8: Remove from the oven and if you find there is quite a bit of liquid strain most of this off into a pot and place over a high heat and reduce by half, then pour this back over the cooked meat and gently stir through.

Step 9: To serve place onto a serving dish or bowl, sprinkle with chopped parsley and drizzle with olive oil.

Step 10: Note: A quality stock can make all the difference to a slow cooked meal, the beautiful Maggie's Favourites gift hamper features one of our delicious stocks.