A warming, hearty dish that is good enough to serve to guests. Using the best of local produce to make a french classic. This recipe is a great example of using less, but higher quality meat and great local veg.
3 hours, 20 minutes
- Olive oil for frying
- 0.5kg good quality braising beef, cut into 3cm cubes
- 1 heaped tbsp plain flour
- Small pack bacon lardons
- 150g button mushrooms (or bigger mushrooms, quartered)
- 150g shallots, peeled but left whole
- 1 onion, chopped
- 2 medium carrots, peeled and cut into small bite-sized pieces
- 2 garlic cloves, finely chopped
- 350ml red wine
- 2 tspn dried mixed herbs
- 2 TBSP tomato puree
- 1 beef stock cube
- 1 tspn brown sugar
- Heat the oven to 170C
- In an oven-proof casserole dish, add the olive oil and sweat the onions and shallots for 5 minutes.
- Add the chunks of beef and cook for another five minutes, until just browned.
- Sprinkle the flour over and cook while stirring for another minute or two.
- Add the carrots, mushrooms and garlic.
- Add the wine, tomato puree, stock cube, herbs and sugar and stir well.
- Cook in the casserole dish with the lid on for 2.5-3 hours until the beef is tender and the sauce has thickened. Reduce on the stove top, if needed.
- Adjust seasoning and serve with creamy mashed potatoes and just-tender steamed green beans.
This dish can also be made in a saucepan and then transferred to a slow cooker, on high setting for 6 hours.