Ingredients

30g unsullied butter

30g Chilli Charm smoked chilli oil

2 grated white onion

2 grated carrots

2 grated celery sticks

4 grated garlic cloves

4 tbs tomato purée

300 ml red wine

2 beef stock cubes

400 ml water

1.5kg beef chuck

1 bay leaf

1/2 bunch thyme chopped

2 400g tins of chopped tomatoes

Method

1, Heat up a heavy and tall pan on a high heat, add both your butter and oil to the pan and then your beef chuck. Fry and brown your beef on all sides ( don’t worry if the bottom of your pan burns slightly)

2, With a pair of tongs take your beef out of your pan and place in a separate bowl. On a medium heat in the same pan add your onion, carrots, celery and garlic. fry until translucent.

3, Add your tomato purée and fry for a further 1-2 minutes.

4, Add your wine to the pan and scrape the bottom with your spoon to get all of the remaining beef off the bottom.

5, reduce your wine by 3/4 then add your beef stock cubes and water and then reduce this by 1/2

6, Add your chopped tomatoes, beef chuck cubes, thyme and bay leaves. Place a lid onto your pan and cook on a low heat for 2.5 hours stirring your sauce every 30 mins

7, Uncover your sauce and let the sauce reduce for 30 minutes or until desired thickness is achieved.

8, With your spoon shred and meat that hasn’t broken down by itself.

9, season well with salt and black pepper to taste.

This recipe feeds 6-8 people generously