For 4 - 6 servings

Prep and cook time: 3 h 30 min

Difficulty: Medium

Can be frozen


4 tbsp olive oil

1000 g | 35 oz | 6 1/2 cups chuck steak, trimmed and cut into chunks

8 garlic cloves

400 g | 14 oz | 2 1/2 cups pearl or baby onions

2 tsp dried oregano

1 tsp dried thyme

8 large vine tomatoes, cored and diced

400 ml | 14 fl oz | 1 2/3 cups warm water

2 - 3 thyme sprigs

sea salt

freshly ground black pepper


1 Heat 1 tbsp olive oil in a large casserole dish set over a moderate heat until hot. Season the chuck steak with salt and pepper.

2 Working in four batches, sear until golden-brown, using a little more olive oil as needed. Remove each completed batch to a plate.

3 Add the garlic and pearl onions to the dish, stirring well. Saute for 4-5 minutes until lightly coloured.

4 Stir in the dried herbs and seared chuck steak, along with any accumulated juices, to the dish at this point.

5 Puree the tomatoes in a food processor with the water. Pour into the dish, stirring well. Tuck in the thyme sprigs before bringing the stew to a simmer.

6 Once simmering, reduce the heat to low and cook gently for 2.5-3 hours, stirring from time to time, until the beef is tender and can be pulled apart between your fingers. Discard the bay leaves and thyme at this point.

7 Adjust the seasoning to taste before serving straight from the dish.


You can use any other kind of stewing steak for this recipe.