Beef Casserole

Ingredients
800g braising beef
3tbsp plain flour
200g smoked bacon lardons
2 medium carrots
1 small celeriac
150g pearl onions / baby shallots
250g chestnut mushrooms
1 tsp tomato puree
500ml red wine
300ml beef stock
thyme sprigs
2 bay leaves

Method
1.  Preheat oven to 150°C.
2.  Cut beef into bite-sized chunks - season flour with salt and pepper and toss the beef in the flour mix to coat - briefly sear the beef in a casserole in a little olive oil (in batches) until browned all over, transfer to a plate and set aside.
3.  Add the lardons to the casserole and fry gently until lightly golden - adding olive oil if necessary.
4.  Cut carrots and celeriac into 2cm cubes - tip them into the pan with the onions, thyme and bay leaves, and cook over a medium heat for 5 minutes until the vegetables begin to soften - stir in the mushrooms and tomato puree and cook for another 2-3 minutes.
5.  Pour in the red wine, and scrape the bottom of the pan with a wooden spoon to deglaze - add the stock, and bring the liquid to the boil, then lower heat and simmer for a few minutes.
6.  Return the beef to the casserole, stir into liquid, then cook in the oven for 2 ½ hours until beef is very tender (serves 6).

Status
Not tried yet.