· 3 lbs of Braising steak or stewing steak, cut into large chunks
· 3 bay leaves
· Bunch of thyme leaves
· ½ teaspoon freshly ground black pepper
· 5 ounces lardons, pancetta or bacon, diced (about 1 1/4 cups)
· 500g peeled pearl onions or small shallots
· 400g halved mushrooms
· 2 onions, finely chopped
· 3 large carrots, chopped into chunks
· 2 garlic cloves, minced or crushed
· 1 tbsp of tomato puree
· 2 tbsp plain flour
· 750ml bottle of red wine
(Garnish with finely chopped parsley)
- Put the beef/steak, the bay leaves, a small bunch of thyme, crushed garlic, the red wine and some pepper into a large bowl, then cover and leave in the fridge overnight.
- The next day, heat oven to 200C/180C fan/gas 6.
- Strain the marinated meat through a colander, keeping the wine to one side.
- Heat 1 tbsp oil in a large frying pan, then brown the meat in small batches, transferring to a plate once browned. When all the meat is browned, pour some wine into the frying pan, to release any caramelised bits from the pan.
- Heat 1 tbsp oil in a large casserole dish or pan, fry the carrots and the onions together until they start to colour. Stir in 2 tbsp plain flour for 1 min, then add 1 tbsp tomato puree.
- Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
- Transfer to the oven and bake for 2 hours until the meat is really tender.
- Meanwhile, add the bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
- Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more.
- Serve scattered with chopped parsley.
Click here to find out more about the fresh, healthy options available from The Art Cafe at Charles Roe House in Macclesfield, part of Pinches Medical + Wellbeing.
Article sponsored by Pinches Medical + Wellbeing