Feestelijke Rundstoof (Dutch Festive Beef Stew)

• 1 large Yellow onion
• 2 medium Carrot
• 2 tbsp Sunflower oil
• 900 g Beef stew meat
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Plain flour
• 2 tbsp Tomato purée
• 250 ml Red wine
• 750 ml Beef stock
• 2 Bay leaves
• 6 sprigs Fresh thyme

1. Peel and finely dice the onion. Peel the carrots and cut them into thick coins.
2. Heat the sunflower oil in a Dutch oven over medium-high heat. Season the beef with the salt and pepper, then brown well in batches for 6–8 minutes per batch; transfer browned beef to a bowl as you go.
3. Lower the heat to medium and add the onion and carrots to the pot. Cook for 6–8 minutes, stirring, until the onion is softened and starting to colour.
4. Stir in the plain flour and cook for 1 minute, scraping up any browned bits. Add the tomato purée and cook for 1 minute more until it darkens slightly.
5. Pour in the red wine and bring to a brisk simmer, stirring until smooth. Simmer for 3–4 minutes to reduce slightly.
6. Return the beef (and any juices) to the pot, then add the beef stock, bay leaves and thyme. Bring to a gentle simmer, cover with the lid slightly ajar, and cook on low for 2 hours, stirring occasionally, until the beef is deeply tender and the sauce coats the back of a spoon.
7. Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with a little more salt and pepper if needed, then serve hot.

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