Also try this recipe with lamb, just substitute half the beef stock for chicken stock. Serve with potato or sweet potato mash, roast potatoes or rice.
Serves 4-6 depending on portion size.
- 400g of diced beef
- 3 slices of smoky bacon
- 2 tbsp plain white flour, seasoned with garlic granules, salt and pepper
- 1 tsp olive oil for frying
- 20g butter for frying
- 2 tbsp tomato puree
- 400ml red wine
- 400ml beef stock (I used one rich beef Knorr stockpot and two beef oxo cubes)
- 1 garlic clove, finely chopped
- 100g mushrooms, thickly sliced
- 2 carrots, diced into 2cm chunks
- 1 large onion, sliced into strips (could use shallots instead)
- 2 celery sticks, cut into 2cm chunks
- Seasoning: 1 tsp rosemary, 1 tsp thyme, a pinch each of parsley, sea salt and freshly ground black pepper
- Preheat oven to 180C/350F/Gas 4.
- Chop the carrots, celery, mushrooms, onions, garlic and bacon.
- But the bacon, beef and seasoned flour in a bag and shake until the meat is fully covered in flour.
- Heat the oil and butter on a high heat in a large frying pan . Fry the bacon and beef until browned then move to a casserole dish.
- Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom with a plastic spatula, then pour the contents of the pan to the casserole dish.
- Add the chopped vegetables, stock and seasoning.
- Cover with dish with a lid and bake in the middle of the oven for about 90 minutes or until the meat is tender. (I usually check the casserole every 30 minutes and add extra seasoning if necessary)