This traditional French casserole is perfect for cold winter nights.
Ingredients
- 1.5kg good-quality beef blade or beef chuck steak, trimmed of fat, cut into 3cm cubes
- 1 bottle (750ml) good-quality red wine (merlot is ideal)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 onion, chopped
- 1 carrot, peeled, chopped
- 150g pancetta, rind removed, cut into strips
- 3 tablespoons (1/4 cup) plain flour
- 1 cup (250ml) Massel beef stock
- 1 whole head of garlic, unpeeled
- 12 eschalots, peeled
- 300g button mushrooms
Bouquet garni
- 1 bay leaf
- 1 sprig thyme
- 2 sprigs parsley
- 1 piece orange peel
Method
- Step 1To make the bouquet garni, gather the herbs in a bundle, enclose the woody stems with orange peel and tie together with kitchen string.
- Step 2Place the diced beef and bouquet garni in a large non-metallic bowl and pour the red wine over the top. Cover with plastic wrap and leave to marinate in the fridge for at least 4 hours, but preferably overnight.
- Step 3Preheat oven to 160°C.
- Step 4Heat 2 teaspoons of the olive oil and half the butter in a large ovenproof casserole dish over medium heat, add the onion and carrot and cook for 3-4 minutes, stirring occasionally, or until softened. Add the pancetta and cook for a further 2 minutes, then set aside.
- Step 5Drain beef, reserving marinade, and pat dry on kitchen paper. Heat 1 tablespoon of oil in a large frypan over high heat and brown beef in batches. Transfer beef to casserole with the onion mixture, sprinkle with flour and stir.
- Step 6Deglaze frypan with marinade, allow to bubble for 1-2 minutes, then add to casserole with the bouquet garni, stock and garlic. Bring to the boil, cover, then cook in oven for 1 1/2 hours.
- Step 7Meanwhile, heat the remaining butter and oil in a large frypan. Add the eschalots and cook over medium heat for 3-4 minutes or until light golden. Add the mushrooms and cook for a further 2 minutes to brown.
- Step 8Remove casserole from oven, stir in eschalots and mushrooms and season with salt and pepper. Return to the oven, covered, for a further hour. Remove bouquet garni and garlic before serving.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2386 kj
Energy
24g
Fat Total
8g
Saturated Fat
3g
Fibre
66g
Protein
137mg
Cholesterol
966.94mg
Sodium
2g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Ian Wallace
- Publication: Taste.com.au
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