1.2kg chuck beef or other slow cooking beef cut, cut into equal 4 pieces

1 tbsp salt

Black pepper

3 tbsp olive oil , separated

3 cloves garlic , minced

1 onion , diced

1 cup carrots, diced

1 cup celery, diced

800g / 28oz crushed canned tomatoes

3 tbsp tomato paste

1 cup red wine, full bodied (like merlot, cabernet sauvignon)

1 1/2 cups beef stock

3/4 tsp dried thyme or 3 sprigs fresh thyme

3 dried bay leaves

Pat beef dry and sprinkle with salt and pepper

Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.

Turn stove down to medium low and add remaining 2 tbsp of olive oil.

Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.

Add remaining Ragu ingredients and return the beef to the pot (including pooled juices).

Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very very gently.

Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.

Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.

Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste.

Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months!)