A favourite French dish cooked for dinner. A perfect match with a glass of Burgundy.
Ingredients (serves 3-4):
- 1000 g braising steak, cut into 2 inch squares
- 300 g packs pancetta or 300 g smoked streaky bacon, cut in cubes
- 110 g dark-gilled mushrooms, cut into chunks
- Salt and freshly milled black pepper
- 3 tablespoons olive oil
- 1 medium onion, sliced
- 1 heaped tablespoon plain flour
- 450 ml red Burgundy wine
- 2 cloves garlic, chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 350 g shallots
Method:
Bring 1 and half tablespoon oil to sizzling point in a casserole or pan. Sear the beef, few pieces at a time to rich dark brown on all sides.
Using a slotted spoon, transfer meat to a plate as it browns. Add sliced onion to casserole and brown a little.
Return meat to casserole or pan and sprinkle flour, stirring around to soak up juices. Gradually pour in Burgundy wine, stirring all the time.
Add chopped garlic, herbs and seasoning. Put lid on, cook very gently on top of stove (if heat is not low enough, use a diffuser) or transfer to oven (approx 1.5 hours).
Using a bit more olive oil, fry shallots and bacon in a small frying pan to colour them lightly. Add to casserole with mushrooms. Put lid on and cook for another 1 hour.
The French accompaniment of potatoes, beans, carrots and green salad would be good.