Recipe Book

Directions

1. A day ahead, cut the beef and bacon into large chunks. Put in a glass bowl with the garlic, star anise, thyme, bay leaves and seasoning.
2. Pour the wine into a large saucepan. Bring to the boil, then ignite with a long match. Wait for flames to burn off then boil for 5 mins. Pour the wine over the meat then cover and chill once cooled.
3. The day of cooking, lift the beef out of the marinade and dry on paper towel. Heat oil in a large casserole dish. Working in batches, brown the beef, transfer to a plate and set aside.
4. Heat oven to 150 degrees. Brown the veggies in the same casserole dish. Once browned, add the flour and tomato paste. Add the meat and the marinade then bring the casserole to the boil.
5. Cover and place into the oven for 3 1/2 - 4 hours.
6. Lift the meat and veggies out of the casserole dish. Simmer the remaining sauce in a pan for 10 minutes or until thickened to your liking, then pour over the meat and serve.