1 kg beef chuck/blade roast, cut into large pieces (approx. 4cm)
1 cup red wine
3 tbsp Gewürzhaus Goddess of Hunting
10 Gewürzhaus Allspice (Whole)
2 Gewürzhaus Cinnamon Quills
3 Gewürzhaus Bay Leaves
1 kg small onions/pickling onions, peeled
4 tbsp olive oil
400g can crushed tomatoes
500ml beef stock
2 tsp Gewürzhaus Pyramid Flake Salt
In a large bowl, mix the red wine, Goddess of Hunting, Allspice, Cinnamon Quills and Bay Leaves. Add the pieces of beef and cover. Refrigerate the mixture and allow it to marinate for a minimum of 1 hour (for best results, leave it overnight).
Preheat oven to 180°C.
Remove the marinated meat from the fridge. In a large, heavy-based casserole dish or pan, add the olive oil and place on MED/HI heat.
Add the onions and turn them gently for about 3 minutes until they turn slightly golden. Using a slotted spoon, remove the onions and set aside.
Take each piece of beef and gently shake off the excess marinade back into the bowl. Using the same pan, sear the pieces of beef on all sides until they are nicely browned.
Return the onions to the pan with the beef, using them to fill in gaps so the beef and onions fill the bottom layer of the pan.
Add the can of crushed tomatoes, beef stock, salt and the excess marinade including the Bay Leaves, Cinnamon and Allspice into the pan.
Cover with a tight-fitting lid and place the pan in oven. Cook for 1 ½ hours and then check it for liquid levels. If the liquid has been absorbed, add a cup of water and stir gently. Cook the meat for a further 30 minutes, or until meat is tender.
Enjoy served with crusty bread, rice or mashed potato.
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