Ingredients
1.3 kg gravy beef (shin steak) cut into rough 4cm cubes
3/4 cup flour
1 tsp ground pepper
Tblsp olive oil
Tblsp beef tallow
1 1/2 diced onions
15 pearl onions
6 springs thyme
3 – 4 bay leaves
6 garlic cloves crushed
250 grm bacon diced
4 carrots cut into chunks
3 celery stalks cut into bite sized pieces
1/4 cup tomato paste
1 beef oxo cube
1 bottle Red wine
2 x 400 grm tins diced tomatoes
1 litre beef stock
400 grams of button mushrooms
Method
Combine tsp pepper with flour and lightly dust the meat in flour mix.
Heat oil and tallow and brown meat in batches moving to a seperate bowl once browned all over.
Once the meat is browned, add a a couple of tbslps of water to the pan, and using a scraper, scrape bottom of pan to lift the pan juices.
Add the onion, pearl onions, thyme, bay leaves to the pan and cook on a low heat for 3-4 mins. Add the bacon and garlic to the pan and continue to cook for another 2 mins.
Add carrots and celery cooking a further minute before adding tomato paste and oxo cube, stirring for a couple of minutes until fragrant.
Pour on the bottle of wine cooking gently for a few minutes before adding tinned tomatoes and beef stock.
With the heat on low, allow the casserole to slowly bubble for 2-3 hours until meat falls apart seasoning to taste.
Prior to serving, pan fry the mushrooms (either whole or halved) in olive oil or butter then add to the beef.
Sprinkle with some fresh chopped parsley and serve with mashed potatoes and sautéed greens of choice.
