INGREDIENTS:
- 2-3 tbsp olive oil
- 200 g streaky bacon - chopped
- 1.5 kg stewing beef - cut into 1 1/2-inch cubes
- 1 onion - chopped
- 1 big carrot - chopped into big chunks
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup flour
- 1 1/2 cups beef stock
- 720 ml (1 big bottle) red wine (Burgundy, Bordeaux, Pinot Noir, etc.)
- 2 cloves garlic - minced
- 2 tbsp double concentrate tomato puree (tomato paste)
- 1/2 tsp thyme leaves
- 1 bay leaf
- 3 tbsp butter
- 300 g small onions - peeled and kept whole
- 500 g small button mushrooms
INSTRUCTIONS:
- In a heavy bottomed casserole pot, heat olive oil and fry bacon until brown and crispy. Remove with a slotted spoon and set aside.
- In the same casserole, brown the beef pieces in batches until brown all around. Add more olive oil if needed. Remove and set aside.
- Add in the chopped onion and cook in medium-low heat for 2 minutes.
- Add the carrots and saute for another 2 minutes.
- Return the bacon and beef in the casserole. Sprinkle with the salt, pepper, and flour and toss for a minute.
- Stir in the wine, tomato puree, garlic, thyme, bay leaf, and just enough stock to cover the beef. Bring to boil while scraping the browned bits at the bottom.
- Lower heat and simmer for 1.5 hours or until beef is tender OR put in an oven pre-heated at 150°C/fan 130°C/300°F and bake for 3-3.5 hours or until beef is tender OR cook in a slow cooker for 3-4 hours on low or 2 hours on high. (Consult your slow cooker manual for best result.)
- While it is stewing, melt 1 Tbsp of the butter in a frying pan and saute the peeled small onions until golden brown. Set aside.
- Melt 2 Tbsp of the butter in the same frying pan and saute the mushrooms until brown. Set aside.
- Add the sauteed onions and mushrooms about 3/4 of the way of the cooking time. Continue cooking until done.
Note: Like any stew, this is best served the day after cooking.
Source: English Patis
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