Mmmmmm you could make it just like this!
Layout your ingredients
- 300g bacon
- 2kg of chuck steak/steering beef
- 2 carrots
- 2 brown onions
- 12 cloves of garlic
- 4 tablespoons of plain flour
- 12 small pearl onions
- 4 cups of beef stock
- 4 cups of red wine
- 4 tablespoons of tomate paste
- 3 bay leaves
- 2 springs of thyme
- 500g of
Turn on oven to 175 degrees Celsius
Peel and chop brown onions (qty 2)
Peel and chop the shallots
Chop carrots (qty 3)
Chop mushrooms in half (500g)
Peel-Crush-Chop the garlic (12 cloves)
Dry beef with paper towel on both sides
Trim excess fat from beef
Show some love to your helper 🐕
Chop beef into rough chunks
Roughly chop bacon
Add large heavy based pot to stove. Add olive oil
Add bacon to pot, cook until brown and crispy. Stir occasionally
Remove cooked bacon from pot.
Keep as much oil/bacon fat in the bottom of pot
Brown meat in batches
Transfer the browned meat to the dish with the cooked bacon
Brown all of the meat in batches
Add a splash (4 tablespoons) of olive oil to pot
Add the carrots and brown onion.
The shallots will be added later
Stir occasionally until softened (about 3-5 mins)
Add the garlic and cook for 1 min
Add the salt (1 tablespoon) and pepper (1/2 teaspoon)
Add the plain flour (4 tablespoons) then stir
Add the chopped shallots (qty 12)
Add the meat back to the pot
Add the beef stock (4 cups)
Add the red wine (3 cups)
The liquid level should be close to covering the meat
Add bay leaves (qty 3)
Add thyme (2 sprigs)
Add tomato paste (4 tablespoons ) and stir
Add the chopped mushrooms then stir
Once boiling, add lid and turn off cooktop
Add to preheated oven for 3 hours @ 175 degrees Celsius
Doesn’t hurt to check it….. this was after 2hrs
Remove excess oil
Serve it up! Goes great with mashed potatoes and a cabbage salad
Makes heaps of leftovers, which freeze very well