Ingredients Jump to Instructions ↓

  1. 200 g bacon, chopped

  2. 2 lb. beef, cut into cubes all-purpose flour, to coat salt and pepper, to taste

  3. 2 tbsp. oil

  4. 30 g butter

  5. 150 g pickling onions

  6. 3 cloves garlic, finely chopped

  7. 1 leek, sliced

  8. 2 carrots, diced

  9. 250 g button mushrooms

  10. 3 tbsp. tomato paste

  11. 2 bay leaf

  12. 2 cups red wine

  13. 2 cups beef stock

  14. 2 tsp. chopped fresh thyme

  15. 4 tbsp. fresh flat-leaf parsley, finely chopped

Instructions Jump to Ingredients ↑

  1. Cooking Procedures : In a skillet, fry bacon over medium heat, about 8 minutes or until cooked but still a bit soft. Drain on paper towels; cut into 1 in. pieces. In a bowl, whisk flour, salt and pepper. Toss the meat in the flour to coat; shake off any excess. Set aside. Heat oil in a large pan over medium heat, add the beef cubes, in small batches, cook for 4 minutes or until starting to brown. Remove; set aside. In the same pan, melt butter. Add onions, garlic and leek; cook for 5 minutes or until softened. Return beef and accumulated juices to pan; add the remaining ingredients, except parsley. Stir to combine. Bring to boil; reduce heat to low, simmer, covered, stirring occasionally, for an hour. Then uncovered, for 30 minutes or until the meat is very tender and sauce thickened. Remove the bay leaf; stir in bacon and the parsley. Serve with mashed potato. Serves 6.


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