brit-style spezzatino

It's mid May, should be time for BBQs and warm night out but... we are in need of some proper comfort pub food as there are 10˚, it's terribly cold!
Ingredients:
300g topside beef, chopped
2 carrots
2 red onions
1 shallot
3 medium potato
3 chestnut mushrooms
1/2 bottle red wine
1 glass of water
2 spring rosemary
4 spring thyme
1 tsp salt
EVO oil

Preparation:
Peel, clean and dice all vegetables. Drizzle some EVO oil in a deep large pot and throw in the onions and shallot. After 5 minutes add the remaining vegetables, the salt and the glass of water. Let it cook with lid on for 10 minutes and then add the diced beef, pour the wine; give all a good stir and cook with lid on for additional 10 minutes at medium heat. Add the thyme and rosemary, stir well, lower the heat to a minimum and cook with the lid on for 3-3.5h. Stir occasionally.

brit-style spezzatino ©italiansuitcase