500gm gravy beef

1 and 1/2 onion

1 celery stick

1 bay leaf

4 BFF garlic cloves

1 carrot

500ml tomato paste

200ml red wine

1 TBSP oregano (optional) 

1 TBSP flour

1 TBSP dry vegetable stock

300ml water

Salt & peper to taste

Brown all the vegetables in oil until tender. Add the chopped beef, bay leaf pepper and stock and brown the meat. Add the red wine and let reduce, add the flour and mix well while adding in the tomato sauce, water and oregano and let it simmer for 2 hours covered. 

If it's too thick add more water until the meat is tender and falls apart or the sauce is thick and rich.

Serve with gnocchi (pasta, mashed potatoes)
Cucumber, avocado and garlic salad with lemon and olive oil French rolls for dipping

*****Recommended garlic varieties for this recipe: "Italian Late", "Early Purple" or "Tasmanian Purple" for a stronger garlic punch.