date:Aug 22, 2013
atches, for 4 to 5 minutes or until browned. Transfer to a bowl.
2. Heat remaining oil in pan. Add onion, bacon and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and thyme. Cook, stirring, for 1 minute. Add vinegar. Bring to the boil. Cook for 1 minute or until liquid has reduced slightly.
3. Return beef and juices to pan. Add tomato and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour and 30 minutes. Remove cover. S