Type: Main Dishes
Long, slow braising allows the beef to absorb the rich flavors of the wine and herbs and tenderizes it in the process
Prep Time: prep 25 mins
Cooking Time: cook 21/2 hrs
Serves: makes 4-6 servings
- 6oz ( 175g) sliced bacon, chopped
- 2 tbsp vegetable oil
- 2lb ( 900g) beef chuck, cut into 1 1 / 2 in ( 4cm) cubes
- salt and freshly ground black pepper
- 12 small shallots, peeled
- 1 tbsp all-purpose flour
- 1 1 / 4 cups red wine, preferably Pinot Noir
- 1 1 / 4 cups beef stock
- 4oz ( 115g) white mushrooms, quartered
- 1 tsp dried herbes de Provence
- 1 bay leaf
- 3 tbsp chopped parsley
- Preheat the oven to 325°F (160°C). Cook the bacon in a flameproof casserole over medium heat until lightly browned. Transfer to paper towels to drain.
- Add 1 tbsp oil to the casserole and increase the heat to medium-high. Season the beef with salt and pepper. In batches, add the beef and cook, turning occasionally, about 5 minutes, or until browned. Transfer to a plate.
- Meanwhile, heat the remaining 1 tbsp oil in a frying pan over medium heat. Add the shallots and cook, stirring, until lightly browned, about 5 minutes.
- Return the beef to the casserole. Sprinkle with flour and stir well. Stir in the wine and stock and bring to a boil over high heat. Add the shallots, mushrooms, bacon, herbs, and bay leaf, and cover. Bake for about 2 hours until the meat is very tender.
- Sprinkle with chopped parsley, and serve.
- prep 25 mins; cook 21/2 hrs
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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