Ingredients
Servings
Serves 4
- 1 2/5 kg beef, cubed
- 100 g plain fllour
- 5 tbsp olive oil
- 100 g butter
- 1 tbsp
- 450 g button onions, chopped
- 250 g streaky bacon, chopped
- 600 red wine
- 750 beef stock
- 2 tsp Schwartz ® Thyme
- 3 Schwartz ® Bay Leaves
- 3 sachets Schwartz for Chef Bouquet Garni
- 325 g button mushrooms
Procedure
- Pre-heat the oven to 180ºC, 350ºC, Gas Mark 4.
- Coat the beef with 50g of the flour.
- Heat the oil with 50g butter in a large caserole.
- Add the meat to the casserole in batches and fry until browned on all sides, remove and set aside.
- Add the Schwartz for Chef Chopped Garlic in Oil, onions and bacon and fry over a high heat until browned.
- Return the beef to the pan and pour over the wine and stock.
- Stir in the Schwartz for Chef Thyme, Whole Bay Leaves and Bouquet Garni.
- Cover the casserole, place in the oven and cook for 1¼ hours or until the meat is tender.
- Add the mushrooms and mix the remaining flour and butter to make a paste.
- Add it in small pieces to the casserole, stirring constantly.
- Cook for a further 20 minutes. Season to taste.
- Discard the Bay Leaves and Bouquet Garni before serving.
- Recipe type: Beef
- Cuisine: Modern British
