Beef in red wine

SERVES 6 PREP AND COOK TIME 4 HOURS

250g pancetta, chopped 1 medium (150g) onion, chopped 1 medium (120g) carrot, chopped 2 trimmed (200g) stalks celery, sliced 4 cloves garlic, peeled, sliced 10 (250g) spring onions, peeled, halved 2 tablespoons duck fat (see Michele’s tips) 2kg stewing beef, trimmed, cut into 6cm pieces (see Michele’s tips) ⅓ cup (80ml) brandy 1 bay leaf ¼ teaspoon ground cinnamon 2 whole cloves 2 strips orange rind 2 cups (500ml) red wine 2 cups (500ml) beef stock 2 bunches baby carrots, trimmed, scrubbed 1 tablespoon chopped fresh curly parsley 1 Preheat oven to 170°C (150°C fan-forced). 2 Heat a large cast iron casserole over medium heat. Cook the pancetta, stirring occasionally, for 5 minutes or until fat has rendered and pancetta is golden brown. Add onion, carrot, celery, garlic and shallots; cook, stirring occasionally, for 10 minutes or until vegetables have softened. 3 Meanwhile, heat duck fat in a large frying pan. Cook beef in batches until well browned all over, transferring beef to casserole as you go. When all beef is browned, add brandy to frying pan; bring to the boil, scraping dark pieces from base of pan. Pour liquid into casserole; stir to combine beef and vegetables. 4 Add bay leaf, cinnamon, cloves, rind, wine and stock. Cover with a tight-fitting lid, then wrap a sheet of foil around the lid area to ensure the dish is well sealed. 5 Cook beef for 3 hours. Remove from oven. Add carrots; cover. Cook for a further 30 minutes or until beef and carrots are tender. Season; sprinkle with parsley. 6 Serve beef with potatoes anna and peas with onion and lettuce or mashed potato and steamed greens, if you prefer. Suitable to freeze. Not suitable to microwave.