Delicious winter dish
For 6-8 people
3 tablespoons vegetable oil
1.5 kg stewing or braising beef, cut into small chunks
2 onions, chopped
2 carrots, chopped
2 bay leaves
2 thyme sprigs
3 tablespoons plain flour
1-2 tablespoons corn flour
750ml bottle red wine
1 beef stock cube
1 teaspoon sugar
2 tablespoons tomato purée
100g unsmoked bacon lardons
6 shallots, quartered
300g mushrooms, quartered
Optional - Heat 2 tablespoons of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over.
Tip the onion and carrot into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker.
Stir in the beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.
About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins.
If you want a thicker gravy, in a bowl pour one tablespoon of corn flour with three tablespoon of the sauce. Mix well and add to the stew. Repeat until you get the consistency you like.
Serve with mashed potatoes or fresh pasta.
