Ingredients
500g stewing beef, diced
125g shallots
200g lean bacon medallions, diced
200g chestnut mushrooms, quartered
1 large carrot, peeled and diced
3 cloves of garlic, crushed
1 tablespoon of thyme
3 tablespoon of tomato puree
2 tablespoons of flour
800ml of beef stock
2 tablespoons of parsley
2 bay leaves
A little oil
salt and pepper to taste
Preparation
-Season the beef then add the oil to a large pan and add the seasoned beef, stirring for about 5 minutes until sealed. Remove from the pan and set aside
-Add the shallots, mushrooms , bacon, carrots, garlic and herbs to the pan and cook for about 5 minutes until starting to brown
-Stir in the tomato puree and flour and stir well, cooking for a further two minutes
-Return the beef to the pan and stir in the stock and herbs, stirring well
-Put the contents of the pan into an ovenproof dish and place in a pre heated oven at 150C or gas mark 2 for 2 ½ hours
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