Requirements: a large (heavy-based) oven proof pot
Preparation and cooking time: just over 3 hours
- 3 tsp olive oil or Pepe Saya butter (Australia’s best cultured butter)
- 700g free range grass fed beef, preferably chuck or blade, cut into large chunks
- 100g smoked streaky free range bacon (sliced)
- 350g shallots or pearl onions (peeled)
- 250g brown mushrooms (about 20)
- 2 garlic cloves, sliced
- 2 tablespoons tomato paste
- 500ml red wine (a Shiraz or Merlot is perfect)
- 500ml The Stock Merchant Free Range Beef Stock
- Heat a large oven proof pot (like a Le Creuset) and add 1 tablespoon oil or butter. Fry beef a couple of pieces at a time until browned on all sides, transfer meat to holding pot when finished, use more oil or butter if necessary.
- After finishing beef, fry bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned. Mix in tomato puree and cook for a few minutes, return beef and juices to pot.
- Pour wine and stock into mixture, bring to boil and either simmer on stove for 3 hours or put into oven at 150C. Ensure that the pot is covered with foil with a downwards cone in the middle (so condensation drips back into the mixture). Ensure lid is on.
- Cook for three hours or so. Take out of oven and if the sauce is still watery, let sauces thicken by simmering on oven with the lid off. Add a slurry of flour or cornstarch to further thicken if required.
- Serve with mashed potatoes or rice.