Beef is cooked very slowly in this traditional casserole, using red wine, shallots, mushrooms and some smoked bacon to add a lovely savoury note.
- 900g stewing steak, timmed, diced
- 1 bottle red wine
- 5 tbsp. plain flour
- 1/2 tsp. each salt and pepper
- 450g shallots
- 450g mushrooms
- 4 garlic cloves, crushed
- 4 rashers smokey bacon, diced
- 3 tbsp. tomato puree
- 1 bouquet garni or around 2 tsp. mixed dried herbs
- 1 beef stock pot
Toss beef in flour, salt and pepper. Peel and chop shallots and quarter the mushrooms.
Heat a bit of oil in a large frying pan and fry the beef in batches until browned. Add to the slow cooker. Put shallots into the pan and fry for around 5 minutes or until browned and tender, then stir in the garlic and fry for another minute or two.
Add the shallots and mushrooms to the slow cooker. Pour the wine into the pan and cook, stirring, scraping up all the bits off the bottom of the pan. Once bubbling, pour into the slow cooker.
Add bacon, tomato puree, bouquet garni and beef stock pot. Stir to combine, cover and cook on low for 6-8 hours.