Ingredients Jump to Instructions ↓

  1. 1 kg chunk steak, cut into cubes

  2. 2 onions, roughly chopped

  3. 1 bouquet garni

  4. 6 black peppercorns

  5. 1 tbsp red wine vinegar

  6. 1 bottle full-bodied red wine

  7. 3-4 tbsp olive oil

  8. 3 celery sticks, thinly sliced

  9. 1/2 cup plain flour

  10. 1 1/4 cups beef stock

  11. 2 tbsp tomato puree

  12. 2 garlic cloves, crushed

  13. 6 oz chestnut mushrooms, halved

  14. 14 oz can artichoke hearts, drained and halved

  15. chopped fresh parsley and thyme to garnish

  16. creamy mashed potatoes to serve

Instructions Jump to Ingredients ↑

  1. About this Recipe Bouquet Garni [boo-KAY gahr-NEE] A bunch of herbs (the classic trio being parsley, thyme and bay leaf) that are either tied together or placed in a CHEESECLOTH bag and used to flavor soups, stews and broths. Tying or bagging the herbs allows for their easy removal before the dish is served.

  2. Place the meat in a bowl. Add the onions, bouquet garni, peppercorns, vinegar and wine. Stir well, cover and leave to marinate overnight.

  3. The next day, preheat the oven to 160 C/325 F. Strain the meat, reserving the marinade. Pat the meat dry with kitchen paper.

  4. Heat the oil in a large flameproof casserole and fry the meat and onions in batches, adding a little more oil if necessary. Remove and set aside.

  5. Add the celery to the casserole and fry until lightly browned. Remove and set aside with the meat and onions.

  6. Sprinkle the flour into the casserole and cook for 1 minute. Gradually add the reserved marinade and the stock, and bring to a boil, stirring. Return the meat, onions and celery to the casserole, then stir in the tomato puree and the garlic.

  7. Cover the casserole and cook in the oven for about 2 1/2 hours. Stir in the mushrooms and artichokes and cook for a further 15 minutes, until the meat is tender. Garnish with fresh parsley and thyme, and serve with hot creamy mashed potatoes.


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