Ingredients
750ml red wine
¼ cup olive oil
1kg gravy beef
cut into large chunks
1 onion
diced
1 leek
sliced
2 large carrots
peeled and sliced
2 stalks celery
sliced
6 eshallots
(tiny brown onions) peeled and halved
10 sprigs thyme
7 bay leaves
300g button mushrooms
Equipment
- 1 small saucepan
- 1 large pan
Instructions
- In a small saucepan bring the wine to the boil and simmer for 5 minutes. Set aside.
- In a large pan, heat the oil and brown the beef in batches until well seared and set aside.
- In the same pan, fry the bacon, onions, leeks, carrots and celery for 5 minutes. Add the beef back into the pan with the red wine, thyme and bay leaves.
- Bring to the boil and place lid on the pan. Simmer for 45-50 minutes until the meat is tender.
- Add the mushrooms to the pan and cook for a further 10 minutes with the lid off. Remove bay leaves before serving.
Notes
Tip
This dish is best served with Paris mash and steamed carrots.
Tip
The is hearty and flavoursome and I like to thicken it up with some cornflour and water at the end of cooking
