This hearty French stew is perfect for Winter nights.
Toss the beef with the flour and some salt and pepper.
Place a large sauté pan or flameproof casserole over medium heat, add half the olive oil and the pancetta and fry for 1–2 minutes until golden brown. Add the beef and fry until browned on all sides.
Add the shallot, onions and garlic and fry until just softened.
Add the brandy and gently shake the pan – this will ignite the brandy and burn the alcohol off. When the flame dies down, pour in the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook over very low heat for 2 hours or until the beef is tender and the sauce has thickened.
Heat a frying pan until hot, add the butter and the remaining oil and fry the baby onions until just golden.
Add to the casserole, along with the chestnut mushrooms, and cook for a further 20 minutes. Check the seasoning before serving.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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