Ingredients
arrow_right Beef blade or chuck steak, 3 lb 5 oz
arrow_right Red wine (preferably Burgundy), 3 cups
arrow_right Garlic, 3 cloves
arrow_right Bouquet garni
arrow_right Butter, 2 1/2 oz
arrow_right Onion, 1 large
arrow_right Carrot, 1 large
arrow_right All-purpose flour, 2 Tbls
arrow_right Bacon, 7 oz
arrow_right French shallots, 10 1/2 oz
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Cooking Instructions
PREPARATION
Crush garlic
Chop: onion and carrot
Cut bacon into short strips
Peel shallots (but leave whole)
DIRECTIONS
Cut the meat into 1 1/2 inch cubes and trim away any excess fat.
Put the meat, wine, garlic and bouquet garni in a large bowl, cover with plastic wrap and leave in the fridge for at least 3 hours but preferably overnight.
Preheat the oven to 315 F
Drain the meat, reserving the marinade and bouquet garni.
Dry the meat on paper towels.
Heat 1 oz of butter in a large casserole dish
Add the onion, carrot and bouquet garni
Cook over low heat, stirring occasionally, for 10 minutes
Remove from heat
Heat 3/4 oz of the butter in a large frying pan over high heat.
Fry the meat in batches for about 5 minutes or until well browned.
Add to the casserole dish
Pour the reserved marinade into the frying pan and boil, stirring, for 30 seconds to deglaze the pan.
Remove from heat.
Return the casserole to high heat and sprinkle the meat and vegetables with the flour.
Cook, stirring constantly, until the meat is well coated with the flour.
Pour in the marinade and stir well.
Bring to a boil, stirring constantly, then cover and cook in the oven for 2 hours
Heat the remaining butter in the clean frying pan and cook the bacon and shallots, stirring, for 8-10 minutes or until the shallots are softened but not browned.
Add the mushrooms and cook, stirring occasionally, for 2-3 minutes or until browned.
Drain on paper towels.
Add the shallots, bacon and mushrooms to the casserole.
Cover the casserole and return to the oven for 30 minutes, or until the meat is soft and tender.
Discard the bouquet garni.
Season and skim any fat from the surface before serving.
SERVING
Serve with a salad of endive, chicory and watercress and bread or new potatoes.
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