Serve this casserole with mashed potatoes or risotto and fresh seasonal vegetables.

Ingredients

• 2 kg beef for casseroling
• 8 rashers bacon, trimmed of rind
• 1/4 cup tomato paste
• 3 tablespoons flour
• 2 cups good quality red wine
• 2 cups beef stock, preferably homemade
• 1 bouquet garni
• 1 teaspoon minced garlic
• 16-18 pickling onions, peeled
• 250 grams mushrooms, quartered

Method

1. Cut the beef and bacon into 3cm pieces. Heat a dash of oil in a frying pan or flame-proof casserole and brown one third of the meat over a very high heat. Transfer to a plate and continue with extra oil and remaining beef. With the last third of beef, add the bacon and brown well. Set aside.
2. Add the tomato paste to the pan and cook stirring until the tomato paste darkens considerably in colour to almost a deep brown. This will intensify the flavour of the casserole.
3. Stir in the flour, mixing until there are no white specks of flour left, as this will cause a lumpy sauce. Stir in the red wine and beef stock and cook stirring until a smooth sauce is formed, scraping all the sediment off the bottom of the pan as this sediment is full of flavour. Add the bouquet garni and garlic. Transfer all the meat and sauce to a casserole and cover.
4. Bake at 160°C for 1 hour. Heat a dash of oil in a frying pan and brown the onions and mushrooms over a high heat. Add to the casserole, cover and cook a further 1 hour. Season with salt and pepper.

Cooks Tips

The best casseroles are not made from expensive cuts of meat though you need good quality meat. Use gravy beef, cross-cut blade or chuck steak. Use good wine for cooking. A rough red will only give your casserole a harsh bitter flavour. Remember if it’s not good to drink, it is no good to cook with. A bouquet garni is prepared from a bayleaf (preferably dried), a few sprigs of parsley and thyme. Tie with string to keep together during cooking.