Description (Some HTML is OK)
You don't need an expensive cut for this classic casserole - chuck or braising steak is best.
Marinate the beef for at least 2 hours, ideally overnight for best flavour and tenderness
Ingredients
Makes 4 servings
- 900g chuck steak, cut into cubes
- 500ml red wine
- 2 tbs fresh thyme leaves
- 2 bay leaves
- 4 garlic cloves, crushed
- 100g bacon lardons
- oil for frying
- 2 onions, sliced,
- 2 carrots, sliced
- 25g plain flour
- 25g tomato puree
- 250ml beef stock
- 300g button mushrooms
- 16 small shallots
- fresh chopped parsley to garnish
Preparation
1. Marinate the beef in the wine, thyme, bay leaves and garlic for at least 2 hours.
2. Heat the oven to 160 degrees. Fry the bacon in the oil in a flameproof casserole dish until crisp. Drain the beef, reserving the marinade. Add the beef to the pan, brown on all sides, then remove using slotted spoon.
3. Add the onion and carrot to the pan and fry for 5 mins. Place the beef back in the pan, season and sprinkle with flour. Cook for 2 mins more. Stir in the tomato puree and cook for 4 mins. Add the marinade and stock, stir, cover, then cook in the oven for 2 hours.
4. Peel the shallots and add to the pan with the mushrooms, stir, cover, then cook in the oven for another 45 mins.
Sprinkle with fresh chopped parsley and serve with creamy mash potatoes.
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