Ingredients
200g speck
diced
1.2kg chuck steak
250g eschalots
peeled
1 tbsp olive oil
1 brown onion
diced
3 carrots
diced
2 stalks celery
diced
2 cloves garlic
crushed
2 cups red wine
(500ml)
2 cups beef stock
(500ml)
1 bay leaf
4 sprigs thyme
1 orange peel
300g button mushrooms
quartered
Equipment
- 1 slow cooker
- 1 large non-stick frypan
- 1 slotted spoon
Instructions
- Brown speck in a large non-stick frypan over medium heat for 3 minutes or until the fat starts to render (melt). With a slotted spoon, remove and place in the slow cooker.
- Cut steak into 5cm pieces. Season well. In batches, brown well on all sides in the remaining speck fat. Remove to slow cooker.
- Place peeled whole eschalots in frypan and cook for 2 minutes or until golden on all sides. Remove to slow cooker.
- Heat olive oil in frypan. Cook onion, carrots, celery and garlic over gentle heat for 3 minutes or until just a little caramelised. Add to slow cooker.
- Return frypan to high heat. Pour in wine and allow to bubble up. Add stock, bring to the boil and pour over ingredients in slow cooker.
- Wrap bay leaf and thyme in the orange peel and tuck it into the slow cooker.
- Cook on a low setting for 6-8 hours, adding the mushrooms for the final hour.
- Serve with mashed potato and steamed green vegetables.
Notes
Variation
If speck is unavailable, bacon will suffice.
Variation
You could also use blade or gravy beef instead of chuck steak.
