• 175g /6oz streaky bacon chopped
  • 900g / 2lb braising steak cut into 4cm / 11/2 in cubes
  • 2 tbsp sunflower oil ( if needed )
  • 12 small shallots peeled
  • 1tin of baby carrots
  • 1tbsp flour
  • 300ml /1/2 pint red wine
  • 300 / 1/2 pt beef stock
  • 2 tbsp soy sauce
  • 100g / 4oz button mushrooms
  • 1tsp dried herbes de Provence
  • 4 tbsp fresh parsley chopped


  • STEP 1
    Preheat oven to 170c /325f gas 3 fry the bacon in a dry frying pan remove and transfer to a large casserole in the same frying pan fry the steak in batches adding oil if needed transfer to casserole as it browns
  • STEP 2
    Lower heat fry shallots until golden add the carrots and cook for 2 mins transfer to casserole stir the flour into a little red wine add to pan with remaining red wine beef stock soy sauce bring to boil stirring till thickened
  • STEP 3
    Add the mushrooms and herbs then add to the casserole cover tightly and cook in the oven for 2 hours serve with couscous

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