Braised beef with bacon and mushrooms
We all have our favourite stewing steaks, and while I usually favour blade, for this recipe I think topside is best. A casserole is a hearty dish perfect for cool nights, and one that's easily extended if more arrive at the table than you expected. You can always mix in a can of drained cannellini beans or add extra vegetables.
|1½ kgs||Topside beef, or stewing steak, cut into 5cm cubes|
|2 Tbsp||Olive oil|
|2||Onions, peeled and sliced into rings|
|150 g||Bacon strips, cut into lardons|
|250 g||Button mushrooms|
|2 Tbsp||Fresh rosemary, finely chopped|
|400 g||Whole peeled tomatoes, in juice|
|2 Tbsp||Red wine vinegar|
|3 Tbsp||Tomato paste|
|½ cup||Red wine|
|2 cups||Beef stock|
- Preheat oven to 150C. In a heavy-base deep casserole dish or saucepan, melt the butter and brown the meat. Remove the meat and set aside.
- Add the oil and gently cook the onions, garlic and bacon and then add the mushrooms.
- Return the meat, with the herbs and season with salt and pepper. Mix well and fry for a further minute.
- Add tomatoes, vinegar, sugar, tomato paste, wine and beef stock. Stir well, then bring to the boil.
- Cook in oven for 2½ hours until meat is tender. Transfer to stove-top and remove lid. Simmer until thickened, or if need be, thicken with a little flour mixed with cooled casserole liquid. Serve with mashed potatoes and steamed greens.