2t olive oil , separated
500g brisket beef, diced
1/2t salt and pepper
1 onion, chopped
3 garlic, minced
2 celery sticks, cut into 3mm slices
3 carrots , cut into 5mm slices
2 1/2c stock
1 1/2c red wine
1 1/2c water
2T tomato paste
2 bay leaves
1t thyme, dried
1c frozen peas
2 potatoes, cut into 1cm cubes
Heat 1T of the oil until it's very hot in a large, heavy pot over a high heat.
Pat the beef dry with paper towels, then sprinkle with salt and pepper all over.
Brown the beef in 2 or 3 batches, adding more oil if needed. Remove from heat into a bowl.
Add the garlic and onion into the pan and cook for 2 minutes.
Add the carrot and celery and cook for 2 minutes or until onion is translucent.
Stir in the flour, then slowly pour in beef broth while constantly stirring.
Add the wine, water, tomato paste, bay leaves and thyme. Stir well then add the beef back in.
Cover with a lid, adjust heat to medium-low so it's simmering gently. Simmer 1 hr 15 min or until beef is tender.
Add potatoes and peas, simmer for a further 20 minutes without the lid and season to taste.