Beef Stew with Mushrooms and Red Wine

Ingredients

• 450 g (1lb) bacon lardons
• 30 g (1oz) butter
• 15 ml (1 tbsp) oil
• 450 g (1lb) onions, peeled and sliced
• 2 cloves garlic, peeled and crushed
• 900 g (2lbs) braising steak, cubed
• 30 ml (2 tbsp) plain flour
• 250 ml (1 cup) red wine
• 500 ml (2 cups) beef stock
• 30 ml (2 tbsp) tomato puree
• 2 bay leaves
• 5 thyme sprigs
• 600 g (1 1/2 lbs) mushrooms, cleaned and chopped
• 600 g (1 1/2 lbs) carrots, peeled and chopped
• Salt and pepper, to taste

Instructions

1. 1

   Preheat the oven to 170°C/fan 150°C/340°F/gas mark 3.

2. 2

   Fry the bacon with the butter and oil in a large ovenproof casserole dish until browned.

3. 3

   Add the onions and garlic and fry until translucent.

4. 4

   Add the beef and fry until browned.

5. 5

   Stir in the flour then pour in the wine, stock and tomato puree.

6. 6

   Add the bay and thyme, then the mushrooms and carrots.

7. 7

   Stir everything then bring the contents to a slow bubble.

8. 8

   Place the casserole in the oven and cook for 1 hour. Lower the heat to 140°C/fan 120°C/280°F/gas mark 1 and cook for another 2 hours, or until tender.