Step by step method

1. 1. Season the beef well with salt and pepper. In a large Dutch oven or ovenproof pot, heat the oil over medium-high heat. Sear the beef in batches until browned all over. Remove and set aside.
2. 2. In the same pot, sauté the onion, carrots, and celery until softened (about 5–7 minutes). Add garlic and cook for 1 minute more.
3. 3. Stir in the tomato paste and cook for another 2 minutes to deepen the flavour.
4. 4. Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Simmer for 2–3 minutes to cook off the alcohol and reduce the liquid slightly.
5. 5. Add the diced tomatoes and beef stock. Return the beef to the pot and add thyme and rosemary.
6. 6. Cover and bake at 160°C for 3 hours, or cook on high pressure for 1.5 hours in a pressure cooker or Instant Pot.
7. 7. If using bone-in meat, remove the bones after cooking and gently shred large chunks if preferred.
8. 8. While the stew is cooking, parboil the potato slices in salted water for 5 minutes. Drain well.
9. 9. Toss the warm slices with Stork Country Blend, thyme, salt, and pepper to coat evenly.
10. 10. Once the stew is done, remove the lid. Neatly layer the potato slices over the stew in overlapping rows. Sprinkle with Parmesan and lightly season the top with salt and pepper.
11. 11. Bake uncovered at 200°C for 35–45 minutes, or until the potatoes are tender and golden with crispy edges.
12. 12. Let rest for 10 minutes before serving. Garnish with fresh thyme leaves, if desired.