Estouffade

Method

Heat the lard in a large heavy-bottomed pot over medium-high heat and brown the beef pieces in batches, setting aside once coloured on all sides. Add the onions, carrots, celery and garlic to the pot, stirring occasionally until the vegetables are golden, about 8 minutes. Dust with flour and stir well, cooking for 2 minutes to cook out the flour. Add the tomato puree, stir for 1 minute, then deglaze with the red wine, scraping the bottom of the pot. Return the beef to the pot with the stock, thyme, bay leaves, salt and pepper, bringing to a gentle simmer. Cover and braise in the oven at 160°C for 2.5 to 3 hours until the meat is very tender and the sauce has reduced and thickened, stirring occasionally. Serve hot with crusty bread or potatoes to soak up the rich sauce.