The well-known traditional French dish of beef, slow cooked in Burgundy wine. The slower you can cook it the better! Delicious served with creamy mashed potatoes.
- 1kg/2¼ lb topside, rump or lean braising steak, cut into 3cm/1¼” cubes
- 50g/2oz butter
- 2 tablespoons sunflower oil
- 125g/4oz bacon lardons
- 2 sticks celery, washed and sliced
- 2 carrots, peeled and sliced at an angle
- 2 garlic cloves, peeled and crushed
- 3 tablespoons plain flour
- salt and freshly ground black pepper
- fresh thyme sprigs
- 150ml/ ¼ pint beef stock
- 300ml/½ pint Burgundy or other full bodied red wine
- 12 baby onions, peeled
- 175g/6oz button mushrooms
- chopped parsley to serve.
- Melt half the butter with 1 tablespoon of the oil in a large heatproof casserole. Brown the bacon and remove with a slotted spoon.
- Reheat the fat and brown the meat in batches, then return the bacon to the pan with the meat, garlic, celery and carrots.
- Sprinkle in the flour and stir well.
- Add the salt, pepper, thyme sprigs stock and wine.
- Bring to the boil, stirring; cover the casserole with a lid and cook slowly at 150C fan oven; 160C conventional oven centre shelf; gas 3 for 2½ hours.
- While the casserole is cooking, heat the remaining butter and oil in a frying pan and fry the onions until glazed and golden, remove from the pan with a slotted spoon and set aside.
- Add the mushrooms to the frying pan and cook gently until slightly soft.
- Add the onions and mushrooms to the casserole and cook for a further 30 minutes or until the meat is tender.
- Check the seasoning adding more salt and pepper if necessary and serve sprinkled with the chopped parsley.