Ingredients

The following ingredients have 4 Servings
  • 1.5kg good-quality beef blade or chuck steak, trimmed of fat, cut into 3cm cubes
  • 1 bottle (750ml) good-quality red wine (merlot is ideal)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 1 carrot, peeled, chopped
  • 150g pancetta, rind removed, cut into strips
  • 3 tablespoons (1/4 cup) plain flour
  • 1 cup (250ml) beef stock
  • 1 whole head of garlic, unpeeled
  • 12 eschalots, peeled
  • 300g button mushrooms
  • 1 bay leaf
  • 1 sprig thyme
  • 2 sprigs parsley
  • 1 piece orange peel

Instruction

  • To make the bouquet garni, gather the herbs in a bundle, enclose the woody stems with orange peel and tie together with kitchen string.
  • Place the diced beef and bouquet garni in a large non-metallic bowl and pour the red wine over the top. Cover with plastic wrap and leave to marinate in the fridge for at least 4 hours, but preferably overnight.
  • Preheat oven to 160°C.
  • Heat 2 teaspoons of the olive oil and half the butter in a large ovenproof casserole dish over medium heat, add the onion and carrot and cook for 3-4 minutes, stirring occasionally, or until softened. Add the pancetta and cook for a further 2 minutes, then set aside.
  • Drain beef, reserving marinade, and pat dry on kitchen paper. Heat 1 tablespoon of oil in a large frypan over high heat and brown beef in batches. Transfer beef to casserole with the onion mixture, sprinkle with flour and stir.
  • Deglaze frypan with marinade, allow to bubble for 1-2 minutes, then add to casserole with the bouquet garni, stock and garlic. Bring to the boil, cover, then cook in oven for 1 1/2 hours.
  • Meanwhile, heat the remaining butter and oil in a large frypan. Add the eschalots and cook over medium heat for 3-4 minutes or until light golden. Add the mushrooms and cook for a further 2 minutes to brown.
  • Remove casserole from oven, stir in eschalots and mushrooms and season with salt and pepper. Return to the oven, covered, for a further hour. Remove bouquet garni and garlic before serving.