This well-known recipe from Burgandy, France best made a day in advance to allow the flavours to develop into a rich dish.
With the imminent arrival of house guests from the UK I thought this would be the perfect dish to make ahead of time so the flavours could settle and also to relieve some pressure in the kitchen on the night of the welcoming dinner.
It was a hit - and when you are feeding 11 people it made for a relaxed time, by just doing some gentle reheating.
This recipe is from a lovely book by Joanne Glynn called Slow Cooking
Cooking time 3.5 hours - Serves 6
(I made double to feed our crowd)
1.5 kg beef blade or chuck streak1 bottle of red wine (750ml) I used Shiraz but the recipe suggested Burgundy of course.
3 garlic cloves, crushed
1 onion chopped
1 carrot chopped
2 tablespoons plain flour
200g bacon, cut into short strips
300g shallots, peeled
200g small button mushrooms
Cut the meat into the small cubes trimming all fat.
Put meat, wine, garlic and bouquet garni in a large bowl, cover with plastic wrap and leave in the fridge for at least 3 hours and preferably overnight.
Preheat the oven to 160 C (315F Gas 2-3)
Drain the meat, reserving the marinade and bouquet garni.
Dry the meat on paper towels.
Heat 30g of the butter in a large casserole dish.
Add the onion, carrot and bouquet garni and cook over a low heat, stirring occasionally, for 10 minutes.
Remove from the heat.
Heat half the remaining butter in a large frying pan over a high heat. Fry the meat in batches for about 5 minutes or until well browned. Add to the casserole dish.
Pour the reserved marinade into the frying pan and boil, stirring, for 30 seconds to deglaze the pan. Remove from the heat. Return the casserole to high heat and sprinkle the meat and vegetables with the flour. Cook stirring constantly, until the meat is well coated with the flour. Pour in the marinade and stir well. Bring to the boil, stirring constantly, then cover and cook in the oven for 2 hours. Easy!
Heat the remaining butter in a clean frying pan and cook the bacon and shallots, stirring, for 8-10 minutes or until the shallots are softened. Add mushrooms and cook, stirring occasionally for 2-3 minutes or until browned. Drain on paper towels. Add the shallots, bacon and mushrooms to the casserole.
Cover the casserole and return to the oven for 30 minutes, or until the meat is soft and tender. Discard the bouquet garni. Season to taste and skim any fat from the surface before serving.
I cooked some plain steamed long grain rice to accompany this beautiful rich dish - add a glass of red - perfecto!
Everyone loved it and were looking for seconds!