Cut the beef into 4–5 cm chunks
Cut the beef into 4–5 cm chunks. Season generously with salt and black pepper, tossing to coat all sides. Set aside.
COOK180 min
SERVES5
Let’s make it
Place a large heavy pot or Dutch…
Place a large heavy pot or Dutch oven over medium-high heat. Add 30 ml olive oil and the bacon lardons. Cook until the fat renders and the bacon is golden and crisp. Remove and set aside.
In the same pot, sear the beef…
In the same pot, sear the beef in batches until deeply browned on all sides. Partway through, add 20 g butter. Remove the beef and set aside.
Add the onions, carrots, and garlic to…
Add the onions, carrots, and garlic to the pot. Sauté until the onions start to take on a little colour. Stir in the tomato paste and cook for 1–2 minutes. Add the flour, stir to coat the vegetables, and cook for another 1–2 minutes.
Return the beef and bacon to the…
Return the beef and bacon to the pot. Pour in the red wine and beef stock, then add the thyme and bay leaves. Bring to a gentle simmer.
Cover and cook gently on the stovetop…
Cover and cook gently on the stovetop for 1½–2 hours, stirring occasionally, or in a 160°C fan oven for 2–3 hours, until the beef is very tender. If the sauce reduces too much, add a splash of water.
Near the end of cooking, heat a…
Near the end of cooking, heat a frying pan over medium-high heat. Add a drizzle of olive oil and 20 g butter. Cook the mushrooms until browned, then remove. Add the shallots cut side down and cook until caramelised. Flip and cook briefly, then remove.
Add the mushrooms and shallots to the…
Add the mushrooms and shallots to the stew and simmer for a final 20 minutes. Season to taste with salt and black pepper, then finish with chopped fresh parsley.
Serve hot with mashed potatoes, crusty bread,…
Serve hot with mashed potatoes, crusty bread, buttered pasta, or pommes purée.
