Ingredients • 2 tbsp olive oil • 800g stewing beef (chuck or braising steak), cut into large chunks • 150g smoked bacon lardons or streaky bacon, chopped • 1 large onion, diced • 2 carrots, sliced into thick rounds • 2 garlic cloves, crushed • 2 tbsp plain flour • 2 tbsp tomato purée • 500ml red wine (preferably Burgundy, but any decent red works) • 500ml beef stock • 2 tsp fresh thyme leaves (or 1 tsp dried) • 2 bay leaves • 200g baby button mushrooms (or chestnut, halved if large) • Fresh parsley, chopped (to garnish)
Method Heat oil in a heavy casserole dish or ovenproof pot. Brown the beef in batches until well coloured. Set aside. Cook the bacon & veg: Add bacon to the pot and fry until golden. Stir in onion, carrot, and garlic. Cook until softened. Stir in flour and tomato purée, cooking for 1–2 mins. Pour in the wine, scraping up the sticky bits from the bottom. Let it bubble for 2–3 mins. Return beef to the pot. Add stock, thyme, and bay leaves. Bring to a simmer. Cover and cook at 160°C (140°C fan) for 2½–3 hours until beef is tender. Simmer gently, covered, for 2½ hours, stirring occasionally. In the last 30 mins, stir in mushrooms. Sprinkle with fresh parsley. Best with buttery mash, crusty bread
