Ref: 247
Heading: Mains
Cuisine: French
Food Type: Meat
No of Portions: 4
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Ingredients & Prep
750 g
Beef cut into chunks
350 ml
Red wine
150 g
Chestnut mushrooms, halved
150 ml
Water
10 Small shallots peeled
60 g
Bacon lardons or pancetta
1 Beef stock cube or gel pot
1 Onion med finely diced
1 tbsp
Fresh thyme leaves only
1 Bay leaf
1 tbsp
Plain flour
1 tbsp
Tomato purée
2 tbsp
Olive oil for shallow frying
Method
Step 1
Marinade the beef in a bowl with the red wine, thyme & bay leaf in the fridge over night.
Step 2
Pre-heat oven to 160'c.
Step 3
Take a lidded ovenproof pan/casserole & place over a med heat, add oil, remove beef with a slotted spoon & brown beef in batches, set aside, keep wine herb mixture.
Step 4
Add bacon to the pan & fry until crispy, add onion fry until light brown add flour & stir in, add tomato puree, all the wine/herb liquid stir well, add water & stock bring to a simmer, lid on & place in the oven for 2 hours.
Step 5
After 2 hours fry shallots olive oil in a pan until light brown add mushrooms & continue to cook for 5 mins or until their water has evaporated, remove casserole from the oven & add mushroom & shallots to the casserole & mix in, if dry add hot water, place back in the oven & cook for a further 30 mins with the lid off.
Suggestion & Tips
Nice with creamy buttery mash & carrots.