Ingredients:
2 tablespoons olive oil
750 g cubed braising steak or 750 g stewing beef
3 tablespoons flour, seasoned with
salt and pepper
9 shallots, halved
3 garlic cloves, halved
125 g lardons or 125 g cubed pancetta
75 ml red wine
2 sprigs fresh thyme
1 tablespoon tomato puree
250 g button mushrooms
salt & freshly ground black pepper
Directions:
Preheat the oven to 180 degrees centigrade. Set a 3 litre flameproof casserole with a lid over the heat and add the olive oil.
Toss the meat in the seasoned flour then cook in batches in the hot oil for 3-4 minutes until nicely browned. Remove each batch with a slotted spoon and set aside. Now cook the shallots, garlic and pancetta in the pan for 5 minutes, stirring frequently until golden brown.
Return the meat to the pan then pour in the wine and bring to a steaming boil. Stir in the thyme, tomato puree and some seasoning. Cover with the lid and cook in the oven for 1 hour. Add the mushrooms, cover and return to the oven for a further 30-45 minutes until the meat is tender. Serve straight from the casserole.
Servings: 6
Time preparation: 20 min.
Time total: 140 min.