At Peter Rowland Catering, we love this hearty winter dish – it’s great for plated weekend dinners with friends!
Ingredients: (Serves 6)
1.5 kg good-quality blade or chuck steak, trimmed of fat, cut into 3cm cubes
375 ml good-quality red wine (Merlot is ideal!)
2 tbs olive oil
1 tbs unsalted butter
1.5 medium onions, chopped
4 sticks celery chopped
2 carrots, peeled, chopped into batons
150 g good smoked bacon, rind removed, cut into strips
3 tbs (1/4 cup) plain flour
3 cups (750ml) beef stock
1 whole head of garlic, unpeeled
12 eschalots, peeled
300 g button mushrooms or Swiss brown, halved
1/2 bunch fresh picked thyme
Place the diced beef in a large non-metallic bowl and pour the red wine over the top. Cover with plastic wrap and leave to marinate in the fridge for at least 4 hours, but preferably overnight.
Preheat oven to 160°C.
Drain beef, reserving marinade, and pat dry on kitchen paper. Heat 1 tablespoon of oil in a large frypan over high heat and sprinkle beef with seasoned flour. Brown beef in batches.
In the same frying pan, heat 2 teaspoons of the olive oil and half the butter on a low heat, add the onion and carrot and cook for 3-4 minutes, stirring occasionally or until softened. Add the bacon and cook for a further 2 minutes, then add to the beef mixture and stir through.
Deglaze frypan with marinade, allow to bubble for 1-2 minutes, then add to a casserole dish with the stock, thyme and garlic. Bring to the boil, cover, then cook in oven for 1 1/2 hours.
Meanwhile, heat the remaining butter and oil in a large frypan. Add the eschalots and cook over medium heat for 3-4 minutes or until light golden. Add the mushrooms and cook for a further 2 minutes to brown.
Remove casserole from oven, stir in eschalots and mushrooms and season with salt and pepper. Return to the oven, covered, for a further 1 hour. Remove garlic before serving.
Serve with creamy mashed potatoes, baby beans crusty baguette and a glass of good red!
Ms Chinoiserie Says: Oh, I love this recipe so much – always tasty and always warming!
About Peter Rowland Catering: As a shining light in hospitality for over 50 years, our team of world class chefs, food designers, stylists, event producers and hospitality managers deliver any style of wedding or event – anywhere, anytime. We simply relish bringing the art of food, drink and hospitality to life.