We’ve had a really chilly week in London which always gets me thinking of hearty stews and comfort food and snuggling up on the couch watching episodes of CSI to my heart’s content.
This recipe is surprisingly easy to prepare and once it’s all in the pot you can sit back and relax while it cooks itself to deliciousness. Just check it once in a while to make sure it’s okay. So there’s plenty of time to watch your favourites on TV.
Serves 2
400g diced braising beef
200g shallots, peeled and cut in half
8 rashers of streaky bacon, diced
250g button mushrooms, cut in half
2 cloves garlic
3 tsp dried herbes de Provence
1 carrot, peeled and diced small
2 sticks of celery, thinly sliced
1 tbsp tomato paste
1 tbsp sunflower oil for frying
200ml water
500ml Burgundy wine
Heat the oil in a pan over medium heat and brown the beef. Set aside.
Add the garlic, onions and bacon and fry until softened, about 10 mins. Add the mushrooms and fry for another 5 mins. Add the carrots and celery and fry for another 5 mins.
Add the tomato paste and stir through. Pour in the wine and the water and stir through. Add the beef back in.
Simmer on a low hob for 3-31/2 hours until the liquid is nicely reduced and the meat is tender.
I served it in bowls as a cross between a hearty soup or a stew. For a more substantial meal serve with mash potato and peas.
