Basically Beef Bourguignon with more attitude.

1.25 kg gravy beef (chuck steak)cut into small chunks
2 tsp salt
3 tbsp olive oil
2 Large brown onions (cut into 2 cm chunks)
7 Cloves garlic (peeled and smashed)
2 tbsp balsamic vinegar
1.5 tbsp tomato pureé
1/4 cup Plain flour
2 cups red wine (Shiraz works but Burgundy or Pinot Noir maybe better!)
2 cups beef stock
2 cups water
1 bay leaf
1/2 tsp dried thyme
1.5 tsp sugar
4 large carrots, peeled and cut into 2 cm chunks on a diagonal
500 g  potatoes chuck or (chats cut in half)
Fresh chopped parsley, for serving (optional)

Preheat the oven to 160ºC and pop a rack in the lower middle slot.

Pat the beef dry, season generously. In a big Dutch oven, heat a tablespoon of olive oil over medium-high. Sear the beef in 3 batches—don’t crowd the pan, let it crust up, about 5 minutes each side. Add more oil as needed. Transfer to a plate.

In the same pot, toss in the onions, garlic, and a good splash of balsamic. Stir and scrape up those tasty bits for about 5 minutes.

Add the tomato paste, cook for a minute more. Chuck the beef (and all its juices) back in. Sprinkle over the flour and stir until smooth.

Pour in the wine, beef stock, water, bay leaf, thyme, and sugar. Stir well, scraping the bottom.

Bring to a boil, cover with a lid, then transfer to the oven to braise for 2 hours.

Pull it out, add the carrots and potatoes. Lid back on, return to the oven for another hour until the veg is tender and the meat practically sighs when you poke it.

Fish out the bay leaf, taste, season as needed.

Serve warm, knowing full well it’s even better the next day. Top with a handful of fresh parsley and a smug grin.