This dish is even better if made the day before. It can also be frozen.


  • 1 kg chick or blade Steak cubed

  • .5 cup Kikkoman Naturally brewed Soy sauce

  • .25 cup white wine

  • .25 cup chicken stock

  • 3 tablespoons Olive Oil

  • 4 Rashers rind less Bacon sliced

  • 8 small Onions

  • 1 Clove Garlic crushed

  • 1 cup red wine

  • 1.5 cups Beef Stock

  • 1 Bay leaf

  • 200 g whole small field Mushrooms

  • 1 tablespoon thyme leaf


  • 1.

    Combine Kikkoman Naturally Brewed Soy Sauce, white wine and chicken stock. Place beef in a non-metallic flat dish and pour marinade mixture over. Cover and refrigerate for 1 hour. Meanwhile, pre-heat oven to 180 deg. C. Remove beef from marinade and drain well.

  • 2.

    Heat 2 tablespoons of the oil in a heat-proof casserole, brown bacon and set aside. Add remaining oil, onions and garlic and cook until golden. Set aside. Place beef in casserole and brown on all sides. Stir in bacon, onions, garlic, red wine and stock. Press baking paper over the dish and cover tightly with a lid.

  • 3.

    Cook for 2 hours in oven without opening lid. Check for seasoning and tenderness, stir in mushrooms and thyme and cook for another 20 minutes. Serve with mashed potatoes and garnish with thyme leaves.

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