1.5kg Australian Premium Gravy Beef, cut into chunks
1.5kg brown onions, sliced finely
¼ cup plain flour
½ cup white wine
2 litres beef stock
2 cups water
2 bay leaves
3 sprigs of fresh thyme
2 tsp sugar
Salt and pepper to taste
Fresh chopped parsley, for serving (optional)
Fresh bread (optional)
Heavy soup pot
Season beef with the salt and pepper and dust with flour. In a heavy soup pot, add butter on medium-high heat. Brown the meat in 3 batches, turning with tongs for about 5 minutes per batch. Transfer the meat to a large plate & set aside. Deglaze the base of the pot with white wine and add the beef back to the pot.
Add bay leaves, thyme and beef stock, and simmer on a low heat, covered for 30 minutes. After 30 minutes, heat a large frying pan over medium-low heat and add the onions. Cook the onions, stirring occasionally for 30 minutes until they are caramelized. Deglaze the onion pan with some of the stew liquid and then add the onions to the pot with the beef. Cover and continue to simmer until the beef is tender, or for 30 minutes.
Serve the stew warm with a garnish of fresh parsley and fresh bread, toasted.