Ingredients
- 2 kilograms beef chuck (steak, trimmed and cut into 5cm pieces)
- 1/3 cup plain flour
- Salt, to taste
- Pepper, to taste
- 1/3 cup olive oil
- 80 grams onions (8 pickling onions, peeled specified (raw onion not pickled from a jar)
- 400 gram bacon rashers (chopped, 6 short cut rashers similar to Canadian Bacon)
- 3 cloves garlic, finely chopped
- 1 1/2 cups dry red wine
- 700 grams carrots ( baby carrots, trimmed and washed, 2 bunches specified)
- 3/4 cup beef stock
- 1 tablespoon thyme leaves (fresh)
- 1 dried bay leaf
- Mashed potato, to serve
- Fresh thyme sprigs, to garnish
How to Make
-
Step 1: Toss beef in flour seasoned with salt and pepper and shake off excess, reserving remainder.
-
Step 2: Heat one tablespoon of the oil in a large, non-stick frying pan over a high heat and add beef in batches, adding one tablespoon of remaining oil with each batch and cook, turning occasionally, until browned all over and then transfer to a removable bowl of a 5 to 6-litre capacity slow cooker and sprinkle with reserved flour.
-
Step 3: Add onions, bacon and garlic to same pan over a medium heat and cook, stirring occasionally, until browned and then transfer to slow cooker.
-
Step 4: Add wine to frying pan and stir until boiling and then transfer to slow cooker with carrots, stock, thyme and bay leaf and season with salt and pepper and cover with lid and cook on low for about 7 hours, or until beef is tender.
-
Step 5: Serve with mashed potato and garnish with thyme sprigs.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.