- 1kg casserole steak (diced)
- 150g bacon (roughly chopped)
- 1 tbsp olive oil
- 20g butter
- 4 large cloves garlic (crushed)
- 2 large carrots (peeled and chopped)
- 1 onion (roughly chopped)
- 2 handfuls shallots (peeled)
- 300g button mushrooms (halved)
- 300g new potatoes (halved)
- 400ml red wine
- 400ml beef stock
- 2 tbsp tomato puree
- 1 beef stock cube
- 2 tablespoons flour
- 2 sprigs thyme
- 2 bay leaves
- 2 tbsp parsley (finely chopped)
0 mins: Prepare all your ingredients. Add the oil to a large, heavy bottomed pot and warm over a medium-high heat.
5 mins: Add the bacon to the pan and fry for 3-4 minutes, or until it starts to crisp. At this point remove using a spatula or slotted spoon and set aside on a plate.
10 mins: In batches, add the beef to the pot and sear all over so the meat is sealed. Remove with a slotted spoon and set aside with the bacon, repeat until you have done this for the entire batch.
20 mins: In the remaining fat sauté the onions and carrots for 3-4 minutes, or until the onions start to turn translucent. Add the garlic and cook for a further minute.
25 mins: Return the beef and bacon to the pan, avoiding adding too much of the sauce, and stir though. Sprinkle the mixture with 2 tbsp of flour and a generous pinch of salt and pepper, stir through and brown for a further 4-5 minutes.
30 mins: Add the shallots and potatoes, the wine and then enough stock until the mixture is almost covered. Add the tomato puree, beef stock, bay leaves and thyme, bring to the boil before covering with a lid and reducing to a medium low heat. Allow to cook for at least 60 minutes, ideally closer to 2 hours.
75 mins: Warm the butter in a pan over a medium heat and add the mushrooms. Fry for 4-5 minutes until browned and add the contents of the pan to the pot.
80 mins: Check the thickness of the sauce, if it is too thin, cook for 10 minutes with the lid removed, if it is too thick add a few tbsp of the remaining stock and stir through.
90 mins: Remove the thyme and bay leaves before serving.