A hearty French classic ideal for sharing, this slow-cooked wonder is brought to us today by Australian Beef. With red wine a key ingredient you can put half a bottle in the pot and savour the rest with dinner. Voila!
Preparation: 15 minutes | Cooking: 120 minutes | Serves: 6
- 1.5kg chuck or boneless shin/gravy beef
- 4 sprigs flat-leaf parsley
- 4-5 sprigs of thyme
- 1 fresh bay leaf
- 2 cups red wine
- 1 cup beef stock
- 1 tbsp plain flour
- 1 tbsp olive oil
- 30g butter
- 12 (about 280g) small pickling onions or shallots, peeled
- 200g button mushrooms, stalks trimmed
- 1 cup water
1. Cut the beef into 2.5-3cm cubes and place in a large bowl. Add the herbs and wine. Refrigerate for 2 hours or overnight.
2. Preheat the oven to 180°C. Drain the beef and put aside the marinade and herbs. Pat the beef dry with paper towels. Heat a large frypan over a medium-high heat. Brown the beef in three batches. Remove each batch and place in a casserole dish. Pour over the reserved marinade and herbs. Add the stock and flour. Stir to mix.
3. Cover the casserole dish, place in oven. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered. Cook until the beef is almost tender (about 80 minutes).
4. Heat the oil and butter in a small frypan, add the onions and cook stirring for 10 minutes or until lightly golden (but not soft), remove and set aside. Cook the mushrooms in two batches, adding a little more butter if needed, remove and set aside.
5. Add the onions, mushrooms, and water to the beef, stir gently to combine. Cook for a further 20-30 minutes or until the beef is tender.