1. In a heavy saucepan heat enough olive oil for frying
2. Once hot add the diced onions, then the garlic and cook for 1 minute
3. Add the diced beef, season with salt and pepper, cook for 20 minutes on medium heat
4. Add the bunch of thyme
5. Add the wine and cook for 5 minutes
6. Add the tomato puree and cook for a further 5 minutes
7. Add enough water to cover the beef and cook for at least 2 hours on a medium heat
8. Add the carrots to the stew and cook until tender (around 20 minutes)
9. Add the silverskin onions and cook for a further 10 minutes
10. Adjust the seasoning with salt and pepper
11. Serve with mashed potato and greens

• Marinading the meat in some red wine and mixed herbs the night before will add extra depth to this dish. If you do this, ensure you drain the meat safely in a colander to reduce the risk of oil splashing up when you fry it.

Sulphites