- 700 g Chuck steak
- 165 g Lardon／bacon
- 100 g Chestnut mushroom
- 150 g Pearl onion
- 2 tbsp Olive oil
- 1 1 Onion
- 1 tbsp Flour
- 1 tbsp Tomato paste
- 400 ml Red Burgundy (other red wine)
- 200 ml Beef stock
- 2 clove Garlic
- 2 sprig Fresh thyme
- 2 1 Bay leaf
- 1 small bunch Parsley
- to taste Salt and pepper
- Cut the beef into 3-5 cm cubes, pat dry with kitchen towel and season with salt and pepper, set aside to use later; Peel and cut the onion into thin slices, set aside to use later; Dissolve the beef stock in boiling water to use later; Clean the mushrooms and dry with kitchen towel; Tie the herbs into a bouquet garni with a string to use later.
- Heat a large casserole pan and add 1 tbsp oil. Fry the seasoned beef until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a plate when browned.
- Add in to the casserole dish the sliced onion and brown – add some oil if needed. Add in the chopped garlic and soften for a couple of minutes. Add the tomato puree. Return the browned meat to the pan and sprinkle in the flour and stir to soak up the juices. Pour in the Burgundy wine gradually, stirring all the time. Add in the beef stock. Add the herbs and seasoning.
- Put the lid on and simmer very gently for about 2 hours. Stir occasionally and check there is enough liquid.
- In a separate pan, fry the bacon in a little oil, then add the pearl onions (or halved shallots) and mushrooms, until lightly browned.
- After about 2 hours gentle cooking, add the bacon, pearl onions and mushrooms to the casserole dish and put the lid back on and cook gently for a further hour.
- Remove the herbs and when serving, sprinkle some parsley over the top.
- Let us know if you have any question!