- Preparation and cooking time
- More effort
- Serves 3
A classic French casserole which is rich and flavoursome.
- 1 tsp oil
- 450g good stewing steak
- 88g smoked streaky bacon
- 1/2 large onion
- 1 large garlic clove, crushed
- 225ml red wine
- 20g flour
- 2 tbsp brandy
- 300ml beef stock
- 1/2 tsp fresh thyme
- 88g chestnut mushrooms
- a small knob of butter
- 6 small raw pickling onions
- 2 tbsp fresh parsley, finely chopped
- STEP 1Preheat the oven to 160 degrees Celcius
- STEP 2Place the oil in a casserole dish over a high heat. Dice the beef and add to the pan to brown on all sides - it's easiest if this is done in batches. Once cooked, transfer the meat to a separate plate.
- STEP 3Cut the bacon into small pieces and add to the pan with the onion and garlic. Fry the bacon until it starts to brown.
- STEP 4In a separate wide-based pan, pour in the wine and boil to reduce by half.
- STEP 5Sprinkle the flour over the onion,bacon and garlic mixture and then pour over the reduced wine, brandy and beef stock. Stir until combined and thickened, and bring to the boil.
- STEP 6Add the remaining stock, return the meat to the pan, season with salt and pepper and add the thyme.
- STEP 7Bring to the boil, then cover with a lid and place in the oven for 1hr 30 mins to 2 hrs.
- STEP 8Just before the beef is done, cut up the mushrooms in hald and fry over a medium heat with a knob of butter for about 2 mins.
- STEP 9Peel the pickling onions and add them to the pan, tossing together.
- STEP 10Add the mushrooms and onions to the casserole and then continue to cook for another 40 mins, or until the meat is completely tender.
- STEP 11Sprinkle with parsley and serve immediately, perhaps with some mashed potato and carrots.