3 tablespoons olive oil
100g streaky bacon, diced
750g Quality Mark blade or chuck steak, cut into large chunks
3 tablespoons flour
1 large onion, cut into wedges, or 12 small shallots
2 cloves garlic, crushed
150g button mushrooms
¾ cup each: red wine, beef stock
2 teaspoons each: chopped fresh thyme and rosemary
1 bay leaf
½ teaspoon salt
freshly ground black pepper
- Preheat the oven to 160˚C. Heat 2 tablespoons of the oil in a frying pan and brown the bacon over high heat. Set aside on paper towels to drain.
- Toss the beef with the flour and add to the pan in batches to brown. Transfer to a large casserole dish with the bacon.
- Add the remaining oil to the pan and quickly brown the onion or shallots, garlic and mushrooms. Add these to the casserole along with the wine, stock, herbs, salt and pepper.
- Cover the casserole and bake for 2_ hours or until the beef is tender, stirring occasionally. Serve with garlic mashed potato and green beans.
Serves 4-6Beef Bourguignon