A classic Provençale stew, deep and rich in flavour. Check out my batch cooking beef blog for the Beef Tagliatelle recipe for any leftovers!
- 10 shallots peeled and left whole
- 3 bay leaves
- 200 g bacon lardons
- 1 handful thyme washed and tied together with string
- 5 cloves garlic peeled and chopped
- 2 tbsp oilve oil
- 375 ml red wine
- 1 kg chuck steak or braising steak cut into 4cm dice
- 1 litre beef stock
- 1 tins beef consomme (could use beef stock cube)
- pinch salt & pepper
- Preheat oven to gas mark 3 / 170 or 150 degrees fan.
- Put biggest roasting tin on hob, heat the oil and tip in shallots, bay leaves, lardons, thyme and garlic. Sweat for 10-15 mins.
- Pour in the wine and scrape up any sticky bits on the bottom of the pan. Simmer for 10 minutes.
- Tip the meat into a bowl and season with the salt and pepper. Then lay the meat on top of the onions, lardons and wine, don't mix it in.
- Pour over the stock or consommé so the meat is well covered. Bring to a simmer then cover with a tight fitting lid or foil and pop in the oven.
- The beef will take between 2.5 & 3.5 hours to cook. Test after 1.5 hours by fishing a piece of meat out. When cool enough squeeze it between your thumb and forefinger. If it begins to give you can take the foil/lid off to continue cooking and reduce the sauce. If not, leave lid on and cook for another 30-45mins and test again. Repeat if necessary.
- Once the meat is soft take the foil/lid off to continue cooking and reduce the sauce for a further 30 minutes.
- Serve with mash and veg or a jacket potato as in the photo.
Nutrition per portion : 361Kcal, 2g Carbohydrate (1g sugars), 42g Protein, 17g Fat (7g saturated), 1g fiber