Beef in red wine

Serves: 4

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Total Time: 165

Prep Time: 15

Cook Time: 150

• 500 gram(s) pack braising steak, cut into chunks
• 2 tablespoon(s) seasoned plain flour
• 2 tablespoon(s) sunflower oil
• 1  onion, peeled and chopped
• 200 gram(s) pack lardons or bacon chopped into small pieces
• ½ bottle red wine (we used a Côtes du Rhône)
• 1  bay leaf
• 1 sprig(s) rosemary
• 8  shallots, peeled
• 200 gram(s) pack button mushrooms
• 4 medium carrots, peeled and cut into chunks

Method

1. Preheat oven to gas mark 2/150ºC (140ºC in a fan oven). Dust steak with seasoned flour. In a large casserole pot, heat 1tbsp of oil and brown steak all over in batches, then set aside.
2. Add remaining oil to pan, then soften onion. Now add lardons and raise heat to colour bacon slightly. Pour in wine and stir well to scrape up any bits from the bottom of the pan. Add herbs and steak and bring to a simmer. Cover and put in oven for an hour. Remove and stir in shallots, mushrooms and carrots. If it's getting too dry, add a little hot stock or water as well. Return to the oven for a further hour, till beef is tender.

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