method
1. Cut braising steak into 2.5 cm (1 in) cubes. Chop bacon, onion and carrots.
2. Melt butter in a large frying pan, add meat and saute for 3 - 4 mins, until browned on all sides.
3. Heat the oil in a large, flameproof casserole, add bacon and cook for 2 - 3 mins.
4. Add the onion, garlic, and carrot and saute for 5 mins.
5. Add meat, flour, tomato puree, wine, stock, bay leaves and seasoning.
6. Bring to boil, cover and simmer for 1 1/2 hours.
7. Add the shallots and cook for a further 30 mins.
8. Add mushrooms and cook for a further 30 mins. Serve hot.
serving amount
serves 4
rate this recipe
9.5
out of 10
15 users have helped to rate this recipe.
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2 comments
Beef Casserole with Red Wine
posted by Angie C @ 11:57AM, 10/10/08
I tried this recipe out on my family last weekend and they all loved it!! I have never cooked with shallots before and although I did not enjoy peeling them one bit, it was worth it. The taste of the whole dish was an explosion of flavours,shallots definately taste better then onions,the wine, the flavour of the bacon, it was absolutely delicious. I will certainly be cooking this receipe again.
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Beef Casserole with Red Wine
posted by Diane Gill @ 08:15AM, 11/16/08
I cooked this recipe for the first time last weekend and whilst I changed a few of the ingredients it was largely as per the recipe. very tasty and the longer the cooking time the better. Will definitely cook again
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