This beef stew is my absolute favourite. It’s adapted from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly, and it is amazing over roasted winter vegetables or mashed potatoes.

Ingredients

• 1 tsp dried thyme
• 1 tbsp chopped fresh rosemary or 1 tsp dried
• 1 tbsp paprika
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 3-4 lb stewing beef or steak/blade/crosscut/rump roast, etc., cut into 2-3 inch cubes
• 3 tbsp olive oil
• ½ lb bacon, ½-inch diced
• ¼ lb ham, ½-inch diced
• ½ cup flour
• 3 cups red wine
• 2 cups chopped onions
• 1 tbsp minced garlic
• 2 cups chopped canned tomatoes
• 1 cup beef stock
• 1 bay leaf
• salt and freshly ground black pepper

Directions

Combine the herbs and spices for the rub and toss with the beef in a large bowl. Let marinate overnight in the refrigerator. Bring to room temperature 1 hour before you plan to start cooking.

Preheat the oven to 325ºF. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add bacon and ham and cook 5 minutes; remove and drain on paper towels.

In a large shallow bowl, toss the seasoned beef with the flour. Increase heat on pan to medium-high, shake any excess flour from the beef and brown the meat on all sides, working batches. Put browned meat in a large dutch oven. Once the meat has been browned, add the wine and scrape up any browned bits from the bottom. Add the wine from the skillet to the beef.

Heat the remaining 1 tbsp oil in the skillet and sauté the onions over medium heat for 5-7 minutes, until golden, stirring often. Add the garlic and cook for 1 minute more. Add to dutch oven along with the tomatoes, beef stock, bay leaf, and drained ham and bacon. Bring to a simmer, stirring well. Cover, put in oven and bake until beef is fork-tender, 2½–3 hours. Taste for salt and pepper. Devour.