About this recipe:An easy to prepare, rich and tasty dish that is good enough for a dinner party or dinner at home. Alternately, this can be cooked in a slow cooker on low for 6-8 hours.
salt and pepper to taste
1 kg chuck steak, cubed
30ml olive oil
1 bunch spring onions, green tops removed finely chopped
4 large garlic cloves, crushed
1 bottle (750ml) red wine
3 tablespoons tomato sauce
1 bay leaf
1 beef stock cube
4 rashers of bacon, chopped
Prep:20min › Cook:3hr30min › Ready in:3hr50min
Mix the salt, pepper and flour together and coat the meat in the flour. Fry it in the oil for approx 5 minutes or until browned and place in a large casserole dish.
Preheat oven to 170 degrees C.
Fry the shallots in the oil for 3-5 mins adding the crushed garlic for the last 2 minutes, then add them both to the meat. Cut mushrooms into quarters and add to the casserole; warm the wine till it’s just bubbling and stir it in.
Add the tomato sauce, bay leaf, beef stock and bacon and mix it all together.
Cover and cook in preheated oven for approximately 2½ hours, then remove the lid and cook for a further ½ hour.