date:Sep 25, 2013
k, stirring, for 1 minute or until aromatic. Stir in the beef, tomato, stock, wine, tomato paste, bay leaves and thyme. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours.
3. Add spring onion to the pan. Uncover and cook, stirring occasionally, for 30-35 minutes or until the beef is tender and liquid thickens.
4. Meanwhile, to make crispy potato stacks, preheat oven to 200C. Divide the melted butter between eighteen 80ml (1/3-cup) capacity muffin pans. Co