2 lb (900 g) braising steak, cut into 2 inch (5 cm) squares
3 tablespoons olive oil
1 medium onion, sliced
1 heaped tablespoon plain flour
15 fl oz (425 ml) red Burgundy (or other red wine or dry cider)
2 cloves garlic, chopped
2 sprigs fresh thyme
1 bay leaf
12 oz (350 g) shallots
2 x 130 g packs of cubed pancetta or 225 g smoked or unsmoked streaky bacon, bought in one piece, then cut into cubes
4 oz (110 g) dark-gilled mushrooms, cut into chunks
salt and freshly milled black pepper
- Pre-heat the oven to gas mark 1, 275°F (140°C). You will also need a large ovenproof casserole or lidded pan.
- Bring 1 tablespoon of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the meat to a plate as it browns.
- Next add the sliced onion to the casserole and brown that a little too. Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices.
- Then gradually pour in the Burgundy, again stirring all the time.
- Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove, or transfer to the oven – either way it will take 2 hours.
- Then, using a bit more olive oil, fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.
- Serve with rice or mash and a lovely robust red wine!