This casserole tastes even better if you prepare it a day ahead, as the flavours really develop overnight. Reheat thoroughly.
700 g (1 1/2 lb) lean braising steak
3 rashers streaky bacon
1 onion
2 carrots
25 g (1 oz) butter
2 tbsp vegetable oil
2 cloves garlic, chopped
25 g (1 oz) plain flour
2 tbsp tomato puree
425 ml (3/4 pt) dry red wine
150 ml (1/4 pt) beef stock
2 bay leaves
salt and pepper
12 shallots
225 g (8 oz) button mushrooms
3 rashers streaky bacon
1 onion
2 carrots
25 g (1 oz) butter
2 tbsp vegetable oil
2 cloves garlic, chopped
25 g (1 oz) plain flour
2 tbsp tomato puree
425 ml (3/4 pt) dry red wine
150 ml (1/4 pt) beef stock
2 bay leaves
salt and pepper
12 shallots
225 g (8 oz) button mushrooms
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.
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
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more information
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