This is a delicious, full-of-flavour stew and very easy to make. You'll need to marinade the beef the day before, but the results are worth it.
Cut the beef into 2.5” cubes and place in a large container.
Place carrots, silverskin onions, celery, garlic, thyme, bay leaves, peppercorns and red wine into a large saucepan and bring to the boil, then allow to cool.
Once cooled, pour on top of the beef, cover with cling film and place in to the fridge and leave for 24 hours to marinade
Take a large pan and place onto a high heat. (until smoking)
Take all of the beef out of the marinade and pat dry with a kitchen cloth, season. Seal the beef in the pan until the meat has a deep dark colour all over, then remove and place into a colander.
In the same pan add the vegetables and allow to colour.
Place the meat back in the pan, with the streaky bacon, pour in the marinade and bring to the boil, reduce and by 2 thirds
Sprinkle in the browned flour and mix thoroughly.
Then add the stock bring to the boil, add the mushrooms, skim and cover with a lid, place in the pre heated oven temperature 150 degrees for approx 1.5 - 2 hours Until the meat is tender
Remove the meat and vegetables from the pan, reduce the liquor by half, skimming often until a sauce consistency is achieved
Serve with roasted baby potatoes and sprinkle with chopped parsley at the last moment.
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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