Directions
- 1Marinate the beef in red wine with salt, white pepper, garlic cloves, thyme, and bay leaves for at least 2 hours.
- 2Render out the fat from smoked bacon in a pan until crispy; remove and set aside.
- 3Brown the beef in the bacon fat, then remove from the pan.
- 4Sauté sliced onion and carrots until softened.
- 5Add tomato purée and garlic; cook for 2-3 minutes.
- 6Return the beef and bacon to the pan, along with the marinade and beef stock.
- 7Simmer with a lid on for 2 hours, then remove the lid for another hour to reduce and thicken the sauce.
- 8Serve over creamy mashed potatoes.
Ingredients
- 1 kg beef chuck
- 1 tsp salt
- 1 tsp white pepper
- 4 garlic cloves
- 2 thyme sprigs
- 2 bay leaves
- 1 bottle red wine
- 180 g smoked bacon
- 1 large white onion
- 3 carrots
- 1 heaped tsp tomato purée
- 6 garlic cloves
- 1 litre beef stock
- 0 mashed potato
- 0 button mushrooms
- 0 pearl onions
Equipment
bowlpantongsspatula
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