Sunday, 17 March 2013


Recipe courtesy of

Serves 3-4 people

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

1. 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.

2. 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.

3. 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.

4. 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.

5. Serve with mashed potatoes or rice.

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