200gchestnut mushroomschopped in half (or quarters if really big)
800gdiced stewing beefavailable from supermarkets or ask your butcher
300mlred wineI used Cono Sur Bicicleta Pinot Noir
500mlbeef stockfrom a cube is fine, I used 2 Kallo organic beef stock cubes
Salt and pepper
Mashed potatoes and green vegetables to serveor just crusty bread!
Pre-heat the oven to 140C
Put a non-stick frying pan on a medium/high heat and wait a couple of minutes for the pan to heat up. Put the pieces of bacon into the dry pan and fry for 3-4 minutes until really brown and crispy, stirring frequently. Tip the bacon into a large ovenproof dish (it must be one that has a lid).
Put the pan back onto the heat and add a drizzle of olive oil and the shallots and mushrooms. Cook for about 3 minutes, stirring frequently, until the mushrooms and shallots are a golden brown on both sides. Tip into the ovenproof dish.
Put the pan back on the heat and add half the beef. Fry for about 2 minutes on each side until golden brown. Tip into the ovenproof dish and repeat with the other half of the beef.
When the second lot of beef is brown, turn down the heat low and sprinkle over the 2 tablespoons of plain flour. Stir to combine, then add the red wine. Bring to the boil, stirring, then tip into the ovenproof dish.
Make a quick stock using 2 beef stock cubes and 500ml boiling water. Tip the hot stock into the ovenproof dish and add the bay leaves. Add salt and pepper to taste, then stir the contents of the ovenproof dish so everything is nicely combined. Then put the lid on the dish and put it in the oven for 3 hours.
Serve with mashed potatoes and vegetables or crusty bread.