Ingredients: Serves 6
- Olive oil – for cooking
- 1kg braising beef, cut into 3cm pieces – shin or cheek are best
- 2 tbsp plain flour, plus extra to dust
- 250g bacon lardons
- 150g button mushrooms
- 2 tbsp butter
- 250g button onions or shallots, peeled but left whole
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 3-4 tbsp brandy
- 750ml bottle of red wine – make it a good one!
- 2 large carrots, peeled and cut into chunks
- Bay leaf, fresh parsley and thyme sprig, tied together with string
- To serve: mashed potato, green beans and fresh parsley – fresh bread optional
Method:
- Preheat the oven to 170°C.
- Pour a couple of tbsp of oil into a large casserole dish, over a medium heat.
- Coat the beef lightly in the flour, then add to the pan in batches.
- Brown well, then transfer to a large bowl.
- Heat another splash of oil in the casserole dish, then add the bacon and fry until crisp, then set aside, with the beef.
- Fry the mushrooms until golden, place in a separate bowl.
- Add the butter to the pan, then add the shallots and fry gently until brown (8-10 minutes). Remove and add to the mushrooms.
- Add the chopped onion and garlic to the casserole and fry gently until soft. Remove and add to the meat.
- Pour the brandy into the casserole and heat it, scraping the browned bits from the bottom of the pan. Add the wine and bring to the boil.
- Return the beef, bacon, chopped onion and garlic to the casserole, add carrot and the herbs and bring back to the boil.
- Cover, transfer to the oven and cook for 2½-3 hours until the beef is tender.
- Remove the casserole from the oven, stir, then season to taste.
- Stir in the mushrooms and the shallots, then return to the oven with the lid off for 30 minutes more or until the beef is tender and the sauce glossy.
- Serve with mashed potato, green beans and a fresh parsley – discard the herbs used in cooking!
