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Categories:
olive oil chuck steak butter shallots bacon flour beef stock red wine tomato puree button mushrooms bay leaf Bread green beans
Viewed: 35 - Published at: 9 years agoIngredients
- 2 tbsp olive oil
- 3 1/2 lbs chuck steak, trimmed and cubed
- 2 1/2 tbsp butter
- 12 None shallots, peeled
- 4 strips bacon, chopped
- 2 tbsp flour
- 1 cup beef stock
- 1 cup red wine
- 1/2 cup tomato puree
- 1/2 lb button mushrooms, halved
- 1 None bay leaf
- None None bread, to serve
- None None green beans, steamed, to serve
Method
- Heat 2 tsp of oil in a heavy-bottomed saucepan on high. Brown the meat in two batches for 2-3 mins on each side, adding more oil, if needed. Set aside.
- Heat the remaining oil and butter in the same pan on high. Saute the shallots and bacon for 4-5 mins, until well browned. Add the flour and cook, stirring, for 1 min. Gradually stir in the stock, wine and tomato puree. Return the beef to the pan and add the mushrooms and bay leaf. Cover and bring to a boil. Reduce the heat to very low, and simmer for 1 hour. Uncover and simmer for 30 mins, or until the beef is tender and liquid has reduced slightly. Season to taste. Serve with bread and green beans.
