Recipe Method

1. Preheat the oven to 160 °c.
2. Pat the beef dry and season well with salt and pepper.
3. In a large pot (able to go into the oven) heat 1 tablespoon of the olive oil over medium-high heat.
4. Brown the meat in batches, add one tablespoon oil per batch.
5. Place meat on a plate and set aside.
6. Add the onions, garlic and balsamic vinegar into the used pot (do not clean the pot) and cook for +- 3 minutes. Then add the tomato paste and cook for another minute.
7. Add the browned beef with its juices back to the pan and sprinkle with the flour. Stir until the flour is dissolved +- 2 minutes.
8. Pour in the wine, beef broth, water, bay leaf, sage and sugar.
9. Stir well to loosen any brown bits from the bottom of the pan and bring to the boil.
10. Cover the pot with a lid, transfer to the preheated oven, and cook for 2 hours.
11. Remove the pot from the oven and add the carrots and potatoes.
12. Cover again and place back in the oven for +- 1 hour or until the vegetables are cooked.
13. Taste and adjust the seasoning if need be.
14. Garnish with fresh herbs.