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Ingredients
- 1.5kg topside, blade or chuck steak
- plain flour
- 1 tbsp butter
- 1 tbsp olive oil
- 2 rashers bacon, sliced
- 1 cup red wine
- 1 cup water
- 1 large sprig thyme
- 1 bay leaf
- 2 cloves garlic, finely chopped
- Sea salt and cracked black pepper
- 12 small white onions, peeled
- 250g mushrooms, trimmed and halved
- 2 tablespoons coarsely chopped flat-leaf parsley
Method
Cut steak into 5cm pieces and dust with plain flour. Shake off excess. Melt butter and oil in a heavy casserole and brown steak pieces on all sides. Remove. Add bacon and stir over low heat for 2-3 minutes. Add red wine and water and bring to a simmer, stirring well. Return meat to pan, add thyme, bay leaf, garlic, salt and pepper. Cover and cook in a low oven (150C) for 1 1/2 hours.
Add onions and a little more water if necessary and cook for a further 20 minutes or until meat is very tender. Add mushrooms and cook for a further 10 minutes or until mushrooms are cooked. Serve sprinkled with parsley and accompanied by creamy mashed potato.
