- Servings : 6
- Cook Time : 8:13 h
- Ready In : 8:13 h
A classic French dish that is so much more than just another beef stew. Ideal for a dinner party.
- 21⁄2 tbsps olive oil
- 11⁄2kg beef chuck steak, trimmed, cut into 5cm pieces
- 1 onion, finely chopped
- 200g rindless bacon, cut into 1cm strips
- 2 garlic cloves, finely chopped
- 1 cup good quality red wine
- 1⁄2 cup beef stock
- 1 tbsp tomato paste
- 12 small pickling onions, peeled
- 400g button mushrooms
- 200g carrots, sliced
- fresh thyme
Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened.
Add garlic, pickling onions, mushrooms and carrots. Cook for 1 minute. Add the wine, tomato paste and the stock and bring to the boil. Add wine mixture to a large slow cooker.
Add the beef to the slow cooker. Cook, covered, on low for 8 hours. Season with salt and pepper and serve, garnished with fresh thyme.