- Serves 8-10
- Preparation time 20 mins
- Cooking time 2 hours 30 mins
- 1 tbsp Olive Oil
- 200g Bacon diced
- Salt & Pepper to season
- 1½ kg Braising Steak (D3416) cubed
- 1 tbsp Butter
- 1 White Onion, diced
- 2 Carrots peeled and cubed
- 2 tbsp Plain Flour
- 250ml Red Wine
- 750ml hot Beef Stock
- 2 tbsp Tomato Purée
- 1 bouquet garni (Bay Leaf, Parsley, Rosemary and Thyme)
- 1 tbsp Butter
- 12 Pearl Onions
- 3 Garlic Cloves minced
- 450g Baby Button Mushrooms
- Parsley to garnish
- Preheat the oven to 180ºC / fan 160ºC / gas 4
- Slice the beef into cubes, pat dry with kitchen paper and season with salt and pepper
- Pan fry the bacon in a large lidded casserole dish. Cook for a couple of minutes until nicely coloured, then set aside.
- Sear the beef in the hot pan, in batches, until nicely browned on all sides. Set aside.
- Add a little stock to the pan and scrape any browned bits loose. Add to the beef and wipe pan clean.
- Add the butter to the pan and sauté the onion and carrots for 5 minutes until softened.
- Stir in the flour, cooking for 2 minutes.
- Add the beef and bacon to the pan and pour in the wine, stock and tomato purée. Add the bouquet garni and bring to a simmer.
- Cover the pot with lid and transfer to the oven. Cook for 90 minutes.
- Nearly the end of the cooking time, heat butter in a frying pan and pan fry the pearl onions for 10 minutes until caramelised. Set aside.
- Add minced garlic and mushrooms to same pan and sauté until nicely coloured, about 5 minutes.
- Take the stew out of the oven and add the shallots and mushrooms.
- Cover and cook for a further 30-50 minutes until the beef is perfectly tender.
- Discard the bouquet garni. Taste and season with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes.
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