Beef Syrah Recipe

• 750 gm lean braising steak or possibly other stewing beef
• 3 med carrots
• 5 x cloves garlic, peeled
• 3 med onions
• 375 ml red wine, (half-bottle)
• 1 Tbsp. extra virgin olive oil
• 1 sprg or possibly two fresh thyme, (or possibly 1 tsp dry thyme)
• 2 x bay leaves
• 12 x black olives, stoned
• 2 Tbsp. strong beef or possibly chicken stock Salt and pepper to taste

1. This should be done in advance:Cut beef into cubes about 2.5cm removing surplus fat.
2. Chop carrots into similar sized pcs.
3. Peel and quarter the onions.
4. Marinate meat, garlic, carrot and onion in the red wine for at least 4 hrs, or possibly overnight.
5. Make sure you use a non-reactive container, such as glass or possibly stainless steel.
6. Drain meat and vegetables, reserving the liquor.
7. Pat meat cubes dry on paper kitchen towel.
8. Brown a few pcs at a time in the extra virgin olive oil on high heat.
9. Remove and continue till all are browned and removed.
10. Add in the wine, vegetables and garlic to the pan, along with the thyme, bay leaves, olives, stock and salt and pepper.
11. Mix well and add in the meat.
12. Half cover the pan and allow to simmer very gently for at least 2 hrs.
13. Serve with polenta or possibly mashed potatoes, a green vegetable and the remaining wine.

beef, carrots, garlic, onions, red wine, extra virgin olive oil, sprg, bay leaves, black olives, beef

Taken from cookeatshare.com/recipes/beef-syrah-82544 (may not work)