• 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 1
    Preheat the oven to 160 degrees Celcius
  • STEP 2
    Place 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 3
    Cut the bacon into small pieces and add to the pan with the onion and garlic. Fry the bacon until it starts to brown.
  • STEP 4
    In a separate wide-based pan, pour in the wine and boil to reduce by half.
  • STEP 5
    Sprinkle 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 6
    Add the remaining stock, return the meat to the pan, season with salt and pepper and add the thyme.
  • STEP 7
    Bring to the boil, then cover with a lid and place in the oven for 1hr 30 mins to 2 hrs.
  • STEP 8
    Just 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 9
    Peel the pickling onions and add them to the pan, tossing together.
  • STEP 10
    Add the mushrooms and onions to the casserole and then continue to cook for another 40 mins, or until the meat is completely tender.
  • STEP 11
    Sprinkle with parsley and serve immediately, perhaps with some mashed potato and carrots.

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