Red Wine and Burnt Onion Beef with Creamy Parmesan Butter Beans

Heat the oven to 160°C.

Heat the oil in a large casserole over a medium-high heat. Brown the beef in three batches for 6 to 8 minutes each, until deep brown all over, then lift it onto a plate.

• 3 tbsp olive oil
• 2.7kg beef

Turn the heat down to medium and add the butter and shallots. Cook for 10 minutes, stirring often, until deeply caramelised and charred at the edges.

• 20g butter
• 7 shallots

Add the garlic, carrots and potatoes and cook for 5 minutes, until glossy and starting to soften.

• 8 garlic cloves
• 3 medium carrots
• 1.35kg baby new potatoes

Return the beef and its juices to the pot with the passata, red wine, bone broth and rosemary. Bring to the boil and season with the salt and some pepper.

• 330ml passata
• 850ml red wine
• 1 litre bone broth
• 3 sprigs of rosemary
• 1¾ tsp sea salt
• black pepper

Put the lid on and cook in the oven for 3 to 3½ hours, until the beef falls apart when you press it with a spoon.

Lift out the rosemary stalks and pull some of the beef apart with two forks.

About 25 minutes before the beef is ready, put the butter beans and chicken stock in a separate pan. Simmer over a medium heat for 5 to 7 minutes, until the stock has reduced by about half.

• 275g butter beans
• 80ml chicken stock

Crush about a quarter of the beans with the back of a spoon. Stir in the Parmesan, the knob of butter and some pepper, and cook gently for 10 minutes until creamy. Finish with the lemon.

• 10g Parmesan
• a knob of butter
• black pepper
• a squeeze of lemon

Spoon the beans into shallow bowls and top with the beef, carrots, potatoes and plenty of sauce. Scatter over the parsley and some pepper.

• a handful of parsley