Slow-cooked beef ragout made rich, tender, and full of deep flavour. The beef is braised low and slow until it falls apart, creating a hearty, comforting sauce. This is classic comfort food done right. Simple ingredients, patient cooking, and incredible results.

Oven Temperature:
Preheat the oven to 170°C (150°C fan).

You Will Need:
Large cast-iron pot with lid (or heavy-based saucepan)
Wooden spoon
Tea towel

Ingredients:

3 tbsp olive oil
500g stewing beef or braising steak, cut into chunks
1 large onion, finely chopped
2 garlic cloves, grated
1 tbsp balsamic vinegar
1 tsp dried Italian herbs
2 × 400g tins chopped tomatoes
400ml beef or chicken stock (or red wine)

1–2 tbsp tomato purée or a squeeze of tomato ketchup