This is awesome with mashed potato and is really easy to make.
BEEF MARINADE:
- 800g chuck beef , cut in 4 cm pieces
- 2 large carrots, cut into 2 cm pieces
- 16 pearl onions or small, round pickling onions
- 1 bay leaf , fresh dried
- 3 sprigs thyme
- 750ml/ 25 oz pinot noir or other red wine
BROWNING BEEF:
- 3 tbsp oil , olive, canola or vegetable
- 3/4 tsp salt
- 1/2 tsp pepper
STEW:
- 200g mushrooms, halved
- 150g bacon piece, cut into 1cm thick batons
- 50g/3 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 6 tbsp flour, plain/all purpose
- 3 cups beef stock
- 1/4 tsp salt
- 2 tbsp chopped parsley, for garnish
MARINATE BEEF:
- Marinate beef: Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag.
- Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.
- Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.
BROWN BEEF AND VEGETABLES:
- Preheat ovento 180°C / 350°F (160°C fan).
- Dry beef:Line a tray with paper towels, spread beef out, then pat dry with paper towels.
- Season beef:Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper.
- Brown beef: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over high heat. Add 1/3 beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.
- Fry bacon:Add bacon and cook for 3 minutes until golden. Add to bowl with beef.
- Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a new bowl.
- Sauté onion: Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches. Add to bowl with mushrooms.
- Sauté carrot: Add butter into pot. Once melted, add carrot and cook for 3 – 4 minutes until there are golden patches. Add garlic and cook for a further 1 minute.
- Tomato paste:Add tomato paste and cook for 2 minutes.
- Flour: Add flour and cook for 2 minutes.
- Add wine and stock: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add wine and mix until flour mixture is dissolved and mostly lump-free (Note 6).
- Add beef into pot: Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.
SLOW-COOK:
Oven 1 hour: Bring to a simmer, then cover and transfer to oven for 1hour.
Mushrooms and onion: Remove from oven, stir in mushrooms and onion.
Oven 1½ hours: Cover with lid and return to oven for 1½ hours, or until beef is “fall-apart tender”.
Adjust salt: Remove from oven, taste sauce and add salt if needed.
Leave overnight (recommended): If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove.
Serve mashed potato Essential for mopping up every drop of that amazing sauce!