Great value
Using beef chuck, brisket or bone-in short rib will create a value for money dish for you and your customers. The meat will soften with slow cooking to release a more in-depth flavour.
Ingredients
1.4kg beef, cubed
100g plain flour
5 tbsp olive oil
100g butter
450g button onions, chopped
1 tbsp Schwartz for Chef Chopped Garlic in Oil
250g streaky bacon, chopped
600ml red wine
750ml beef stock
2 tsp Schwartz Thyme
3 Schwartz Bay Leaves, whole
3 sachets Schwartz for Chef Bouquet Garni
325g button mushrooms
Method
- Pre-heat the oven to 180C.
- Coat the beef with 50g of the flour.
- Heat the oil with 50g butter in a large casserole pan. Add the meat to the dish in batches and fry until browned on all sides, remove and set aside.
- Add the Schwartz for Chef Chopped Garlic in Oil, onions and bacon and fry over a high heat until browned.
- Return the beef to the pan and pour over the wine and stock. Stir in the Thyme, Bay Leaves and Bouquet Garni. Cover the casserole, place in the oven and cook for 1ΒΌ hrs or until the meat is tender.
- Remove from the oven and add the mushrooms.
- Make a paste from the remaining flour and butter. Add it in small pieces to the casserole, stirring constantly.
- Cook for a further 20 mins.
- Season to taste. Discard the Bay Leaves and Bouquet Garni before serving.
