Frenchbeefslow cookweekend

Beef Braised in Red Wine with Bacon and Mushrooms

Name: Beef Braised in Red Wine with Bacon and Mushrooms
Total time: 200 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.2 kg Beef chuck; 150 g Smoked bacon lardons; 12 pc Shallots; 2 pc Carrots; 3 cloves Garlic; 2 tbsp Plain flour; 750 ml Red wine; 4 sprigs Thyme; 250 g Chestnut mushrooms; 20 g Butter

Chunks of beef slow-cooked in a whole bottle of red wine with bacon, shallots and thyme until spoon-tender. A proper Sunday project.

200 minutesServes 6Medium

Ingredients

Beef chuck1.2 kg
Smoked bacon lardons150 g
Shallots12 pc
Carrots2 pc
Garlic3 cloves
Plain flour2 tbsp
Red wine750 ml
Thyme4 sprigs
Chestnut mushrooms250 g
Butter20 g

Method

01
Heat the oven to 160C (140C fan). Fry the lardons in a large casserole over medium heat for 6 minutes until crisp, then lift out with a slotted spoon.
02
Cut the beef into 5cm chunks, pat dry and season. Brown in batches in the bacon fat over high heat, about 15 minutes in total, setting each batch aside.
03
Lower the heat, add the peeled whole shallots and sliced carrots and cook for 8 minutes until coloured. Stir in the garlic and flour for 1 minute.
04
Return the beef and bacon, pour in the wine, add the thyme and bring to a simmer. Cover and cook in the oven for 2 1/2 hours until the beef is very tender.
05
Near the end, fry the halved mushrooms in the butter in a frying pan over high heat for 6 minutes until golden. Stir them into the stew, season and let it rest for 10 minutes before serving.

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