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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the butter in a large, heavy-based pan over medium heat. Add the beef and brown the pieces on all sides. Remove the meat from the pan and set aside.
Add the chopped onion and crushed garlic to the same pan. Cook until the onion begins to brown, stirring occasionally.
Stir in the flour and cook briefly, mixing until smooth.
Gradually pour in the beef stock, stirring continuously to prevent lumps from forming.
Add the tomato purée, salt and black pepper to taste. Mix well and bring the gravy to a boil.
Return the browned beef to the pan and stir to coat the pieces in the gravy.
Cover the pan and cook gently on the stovetop for 1–1½ hours, or until the meat is tender. Alternatively, transfer to a covered, oven-safe dish and cook at approximately 160–180°C for about 2 hours, or until tender.
Check occasionally during cooking and add a little extra beef stock or water if the gravy becomes too thick or the pan gets too dry.
Serve hot with your favourite side dishes and enjoy!
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Cooking time will depend on the cut and thickness of the meat. Allow extra time if needed, as brisket and spare ribs should be tender before serving.
Can I use a different cut of beef?
Yes, you can use beef spare ribs or another cut suitable for braising.
How do I know when the beef is done?
The beef is done when it is tender and easy to pull apart with a fork.
Can I make this recipe in a slow cooker?
Yes, you can transfer the browned beef and other ingredients to a slow cooker and cook on low for 6-8 hours.
What can I serve with this dish?
Serve with creamy mashed potatoes, steamed rice, roasted potatoes and vegetables, or freshly cooked green beans or carrots.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months.
