Directions
- 1Combine beef with red wine, garlic, thyme, bay leaves and white flour. Cover and refrigerate overnight to build flavour and tenderise the meat.
- 2Drain and pat the beef dry, then brown it in small batches for a deep crust.
- 3In the same pot, cook bacon until crisp, then add onion, carrot, and garlic.
- 4Stir in tomato purée and flour to thicken and create a rich base.
- 5Deglaze with 300ml wine, scraping the pan to lift flavour.
- 6Add stock, return the beef and bacon, then cover and slow cook at 160°C for 3-4 hours until the beef is spoon-tender.
- 7Add Parsley and mushrooms separately, stir them into the stew.
- 8Season with salt, pepper and butter.
- 9Serve hot with creamy mash, bread, and top with fresh parsley.
Ingredients
- 1.2 kg beef chuck or shin, cut into large chunks (about 5 cm pieces)
- 750 ml good red Burgundy wine
- 500 ml rich beef stock
- 150 g smoked bacon lardons
- 2 onions, diced
- 3 carrots, sliced thick on the diagonal
- 2 sticks celery, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato purée
- 2 tbsp plain flour
- 250 g chestnut mushrooms, halved or quartered
- 2 tbsp butter
- 3 tbsp olive oil
- 2 bay leaves
- 4 sprigs fresh thyme
- Small bunch parsley
- Sea salt and freshly cracked black pepper
Equipment
pot
Tips
- Marinate the beef overnight to build flavour and tenderise the meat.
- Brown the beef in small batches for a deep crust.
- Deglaze the pan with wine to lift flavour.
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