French beef and mushroom casserole
The whole family will be asking for seconds, once they've tried this rich French casserole. Serve this meal with some garlic bread.
- Cut the steak into 2.5cm cubes and toss in the flour then set to one side. Heat 1 tbsp oil in a large casserole dish and add the chopped bacon. Fry over a medium heat for 5 minutes, until bacon is lightly crisped.
Remove from pan and set aside. Add the remaining oil and cook the steak in batches over a medium heat until browned. Remove from the pan with a slotted spoon.
- Add the chopped onion to the pan and cook for 5 minutes, then add crushed garlic and cook for afurther 2 minutes. Return steak and bacon to the pan and add the red wine, stock, bayleaf and tomato puree. Bring to the boil, then reduce heat and simmer for 1½ hours.
- Add halved mushrooms and cook for another 40 minutes. Serve with garlic bread.