Ingredients:
150g lean bacon
8 small young (baby) onions
400g chopped button mushrooms
1.5kg stewing steak
4 tbsp oil
5 garlic cloves, crushed
2 tbsp flour
1 bottle claret (Bordeaux)
1 tsp sugar
bunch of fresh herbs
flour
salt and black pepper to taste
Method:
Cook the bacon in a frying pan until lightly browned. Add the onions and cook, uncovered, for about ten minutes then add the mushrooms and cook gently, stirring occasionally, for a further ten minutes. Take off the heat and set aside.
Cut the stewing steaks into 4cm dice, heat the oil in a frying pan and brown the meat. Place in a casserole dish, add the garlic and sprinkle flour over the meat. Place in an oven pre-heated to 150°C (300°F/Gas Mark 2) for 15 minutes, stirring occasionally.
Season the dish, add the wine and the herbs (a mix of any of thyme, rosemary, tarragon, savory, bay leaves, parsley works well) then cover and cook the casserole in the oven for three hours, then add-in the mushroom mixture. Return to the oven and heat for a further 5 minutes.
Serve immediately with boiled potatoes.
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