- STEP 1
Put flour, thyme, oregano, mixed herbs, salt and pepper and beef into a ziplock bag. Shake until beef is thoroughly coated in flour and seasonings.
- STEP 2
In a large saucepan or casserole dish suitable for the hob, heat 2 tbsp oil over medium high heat and tip in the beef and brown for 3-4 minutes. Use water or red wine to deglaze the bottom of the pan if it sticks.
- STEP 3
Add all vegetables and fry them off in the beef juices for 8-10 minutes, stirring and ensuring it does not stick to the bottom of the pan.
- STEP 4
Once the onions begin to become translucent, add the stock/gravy and oxtail soup. Stir gently to combine.
Season with salt and pepper.
- STEP 5
Bring to a boil then cover, allow to simmer for 2-2.5 hours stirring frequently to stop it catching on the bottom of the pan.
- STEP 6
Turn off the heat and allow to sit for 15 minutes before serving. Alternatively allow to cool completely and refrigerate. The flavours are even nicer the next day. Keeps for 3 days.
This recipe can also be frozen if the beef has not previously been frozen. Simply defrost thoroughly and heat until piping in a saucepan.