Serves 4-6 peo­ple

Provincial Living - - Taste -


• 1kg good qual­ity chuck steak

• Bot­tle of French red wine (750ml)

• Bay leaf

• 4 cloves of gar­lic

• 2 brown onions

• 2 sticks of cel­ery

• 2 medium car­rots

• 2 ta­ble­spoons of olive oil • 1 cup of beef stock

• 2 sprigs of thyme

• 2 large car­rots

• 125g of un­salted but­ter

• 500g of but­ton mush­rooms

• 250g piece of streaky ba­con

• 2 ta­ble­spoons of plain flour


1. Cut the steak into 5cm pieces and place in a large bowl that will fit in the fridge.

2. Pour over the wine and add the bay leaf, two of the gar­lic cloves, and one each of the onions, cel­ery sticks and medium car­rots, all roughly chopped.

3. Cover and leave in the fridge to mar­i­nate overnight if pos­si­ble or at least two hours.

4. The next day, take the meat out of the mari­nade and strain the mari­nade liq­uid into another pan. Bring the liq­uid to the boil then sim­mer un­til re­duced by half.

5. Pre-heat the oven to 200ºC.

6. Finely chop the re­main­ing gar­lic, onion, cel­ery and medium car­rot.

7. Brown the meat in batches in a heavy-based oven­proof casse­role dish and set aside on a plate.

8. Sauté the veg­eta­bles un­til translu­cent, then add the meat and all the juices back into the casse­role dish.

9. Pour over the re­duced wine mari­nade, beef stock and add the thyme. 180ºC.Place in Cook­the oven­for two and hours re­duceor un­tilthe tem­per­a­turethe beef is ten­der and fall­ing apart.

11. Half an hour be­fore the beef is ready, chop the large car­rots into 3cm pieces and add to the beef. Re­turn to the oven.

12. Sea­son to taste.

13. When the beef is done, place half the but­ter in a fry­ing pan and sauté the mush­rooms then set aside.

14. Cut the ba­con into 1cm thick pieces and fry in a pan un­til crispy then set aside on pa­per tow­els.

15. In a small bowl, com­bine the re­main­ing but­ter and flour into a thick paste.

16. Take the beef and veg­eta­bles out of the casse­role dish and, over a low heat, grad­u­ally add the but­ter whilst whisk­ing a lit­tle at a time un­til the sauce starts to thicken.

17. Once it has thick­ened, add the beef mix­ture back to the pan along with the mush­rooms and ba­con.

18. Serve with mash potato and steamed greens.

Photos: - Olga Krig, wsf-b.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.