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Ingredients
- 30 g (1 oz/¼ cup) plain (all-purpose) flour
- 1/4 teaspoon ground black pepper
- 1 kg (2 lb 4 oz) lean round or chuck steak, cut into 3 cm (1¼ inch) cubes
- 1 tablespoon oil
- 15 g (½ oz) butter
- 12 baby onions
- 250 ml (9 fl oz/1 cup) beef stock
- 250 ml (9 fl oz/1 cup) red wine
- 2 tablespoons tomato paste (concentrated purée)
- 1 tablespoon French mustard
- 1 bay leaf
- 1/4 teaspoon mixed dried herbs
- 1 tablespoon chopped flat-leaf (Italian) parsley, to garnish
Method
1. Combine the flour and pepper. Toss the meat in the seasoned flour, shaking off the excess.
2. Heat the oil and butter in a heavy-based saucepan. Cook the meat quickly in batches over medium-high heat until well browned. Remove and drain on paper towels.
3. Add the onions to the saucepan and cook over medium heat until softened. Return the meat to the pan, add the stock, wine, tomato paste, mustard and herbs. Bring to the boil, reduce the heat and cook, covered, for 1½ hours, or until the meat is tender, stirring occasionally.
