Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
2 Hr 50 Mins
Total Time:
3 Hr 5 Mins
A delicious and rustic French classic! Red wine, brandy, pancetta, shallots, mushrooms and herbs, what a wonderful combination for beef!
Ingredients
Adjust Servings
- To serve
Instructions
- For the beef, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.
- Heat one tablespoon of the oil in a large frying pan and fry the pancetta for 1-2 minutes, or until golden-brown and set aside. Add the beef in batches and fry for a further 4-5 minutes, or until browned on each side, set aside. Add the carrots, shallot, onion and garlic and fry for 4-5 minutes, or until just softened.
- Now add the beef and pancetta to the pan and add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. Remove the beef and vegetables and set aside.
- Add the red wine to the pan to deglaze, return the beef and vegetables, add the beef stock and tomato puree, bring to a simmer. Add the bay leaves, thyme and parsley then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.
- Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5 minutes, or until just golden-brown.
- Add the browned onions and chestnut mushrooms to the beef mixture and cook for a further 20 minutes. If you prefer a thicker sauce add the cornflour mixed with cold water. Season, to taste, with salt and freshly ground black pepper.
- Serve with mashed potato and/or crusty bread, enjoy!