I bought some premium diced beef at the Northside Produce Market last week for a slow cooked meal. I consulted Entice magazine (available at your local butcher or online) and the Italian beef casserole looks like a winner.
I made stock again, this time with beef bones. It is a little bit of work for a lot of gain. I think the key is to season it just enough to bring out the favours of the ingredients.
The magazine emphasised the importance of browning the meat in batches, otherwise they will be tough.
The cooking process is very simple, just brown the meat, cook the vegies, coat with flour and seasoning, add stock and wait until the dish is simmering, put it in the oven, stir every 40 mins and it's ready in 2 hours.
TLG had a bowl for lunch and raided my serve for seconds! His seal of approval is good enough for me :-D