This is a rich and rustic French classic dish. It's fantastic with a really crusty French loaf and a good Shiraz.


  • 300g Shallots - peeled and left whole so they won't fall apart.

  • 2 kg Gravy Beef - cut into large chunks.

  • 2 Tbsp Butter.

  • 300g Bacon - chopped.

  • 400g Button Mushrooms - halved or quartered.

  • 3 cloves Garlic - crushed.

  • 1/4 cup Plain Flour.

  • 1 14 cups Beef Stock.

  • 2 1/2 cups Red Wine.

  • 1/4 cup Brandy.

  • 3 Carrots - peeled and cut into chunks.

  • 3 Bay leaves.

  • 3 Ssprigs fresh Thyme

  • 1 Tbspn dried Thyme.

  • Salt and Pepper.


  • 1.

    Heat 2 Tbsp Oil in a large flameproof casserole or large high sided saute pan.

  • 2.

    Cook beef in batched til browned.

  • 3.

    Put butter in pan and fry shallots, garlic, mushrooms and bacon for a few minutes til browned.

  • 4.

    Add flour to the mushroom mixture and cook, stirring til it thickens.

  • 5.

    Gradually add stock, wine and brandy.

  • 6.

    Stir til mixture comes to the boil and thickens.

  • 7.

    Add the browned beef and any juices and the carrots.

  • 8.

    Add the bay leaves and thyme and bring to boil.

  • 9.

    Reduce heat to low and simmer 2 hours with the lid on, stirring every so often.

  • 10.

    Remove bay leaves and Thyme sprigs before serving.


This is a great pie filling. For quick individual pies, line 1 cup ramekins with a sheet of puff pastry. Fill with some of the casserole and close up the pastry. Brush with milk and bake in a 180 C oven til browned.

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