1. Heat a large casserole over high heat, add a little olive oil and brown the mince well in batches. Remove from the pot. Add the remaining oil and reduce the heat to medium-low. Add the onion, carrot, celery and eggplant and cook for 15-20 minutes, until the mixture is very soft and lightly browned.

2. Add the Vegemite and tomato paste and cook for a minute or two, then return the beef to the pot and add the salt, sugar, soy, wine, stock, bay leaves and thyme. Bring to a simmer and cook for about 1½ hours, covered, stirring occasionally and adding more liquid if necessary. Combine the softened butter and flour and stir into the mince until it thickens and becomes glossy. Season with salt and pepper.

3. Grill thick slices of the sourdough and brush with a little more butter. Combine the rocket and parsley leaves and dress with olive oil and lemon. Serve the red wine mince on the toast with the rocket and parsley salad on the side.

Adam's tip A good savoury stew should incorporate ingredients and processes that boost its umami taste. Look for umamirich ingredients like tomato paste, Vegemite, soy sauce and stock, and make sure you brown meat well to get as much taste into your stewed dishes as possible.

If you like this recipe, try Adam Liaw's Cauliflower parmesan