Ingredients
- 2 tablespoons oil (vegetable or olive oil)
- 1.5 kilogram beef chuck steak (cut into 3cm pieces)
- 12 peeled (250 grams) eschalots
- 4 rashers (280 grams) bacon (rind removed and coarsely chopped)
- 250 grams mushrooms (button, halved)
- 1 tablespoon all-purpose flour (plain)
- 1 tablespoon tomato paste
- 1 cup water (boiling water)
- 3/4 cup dry red wine
- 2 beef (20 grams) bouillon cubes
- 1/4 cup flat-leaf parsley, coarsely chopped
- 2 tablespoons flat-leaf parsley (coarsely chopped, extra)
- Mashed potato, to serve
- Steamed green beans, to serve
How to Make
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Step 1: Heat half the oil in a large heavy based saucepan over moderate heat and cook beef, in batches, for 2 minutes or until browned and then add remaining oil to pan and cook and stir eschalots, bacon and mushrooms for 4 minutes until golden.
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Step 2: Add the flour to the pan and cook and stir for 1 minute until thick.
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Step 3: Stir in tomato paste, then gradually pour in the boiling water and wine and stir in crumbled stock cubes and bring to the boil.
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Step 4: Reduce heat, simmer, covered, for 1 hour 45 minutes or until meat is very tender.
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Step 5: Season to taste and stir through the parsley.
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Step 6: Serve beef with mashed potato and green beans and sprinkle with extra parsley.
We hope you enjoy this recipe!
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