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Beef Syrah
Serves 4

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

Cut beef into cubes about 2.5cm removing surplus fat. Chop carrots
into similar sized pieces. Peel and quarter the onions. Marinate
meat, garlic, carrot and onion in the red wine for at least 4 hours,
or overnight. Make sure you use a non-reactive container, such as
glass or stainless steel.

Drain meat and vegetables, reserving the liquor. Pat meat cubes
dry on paper kitchen towel. Brown a few pieces at a time in the
olive oil on high heat. Remove and continue until all are browned
and removed. Add the wine, vegetables and garlic to the pan, along
with the thyme, bay leaves, olives, stock and salt and pepper.
Mix well and add the meat. Half cover the pan and allow to simmer
very gently for at least 2 hours. Serve with polenta or mashed
potatoes, a green vegetable and the remaining wine.

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