1kg/2¼ lb topside, rump or lean braising steak, cut into 3cm/1¼” cubes
2 tablespoons sunflower oil
125g/4oz bacon lardons
2 sticks celery, washed and sliced
2 carrots, peeled and sliced at an angle
2 garlic cloves, peeled and crushed
3 tablespoons plain flour
salt and freshly ground black pepper
fresh thyme sprigs
150ml/ ¼ pint beef stock
300ml/½ pint Burgundy or other full bodied red wine
12 baby onions, peeled
175g/6oz button mushrooms
chopped parsley to serve.
- Melt half the butter with 1 tablespoon of the oil in a large heatproof casserole. Brown the bacon and remove with a slotted spoon.
- Reheat the fat and brown the meat in batches, then return the bacon to the pan with the meat, garlic, celery and carrots.
- Sprinkle in the flour and stir well.
- Add the salt, pepper, thyme sprigs stock and wine.
- Bring to the boil, stirring; cover the casserole with a lid and cook slowly at 150C fan oven; 160C conventional oven centre shelf; gas 3 for 2½ hours.
- While the casserole is cooking, heat the remaining butter and oil in a frying pan and fry the onions until glazed and golden, remove from the pan with a slotted spoon and set aside.
- Add the mushrooms to the frying pan and cook gently until slightly soft.
- Add the onions and mushrooms to the casserole and cook for a further 30 minutes or until the meat is tender.
- Check the seasoning adding more salt and pepper if necessary and serve sprinkled with the chopped parsley.