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A perfect dinner for those cold nights and if you’re entertaining, this is ideal to make ahead, just make sure you make enough.

Serves 4 with mash and side veg….

Ingredients:

• Dash of vegetable oil
• 750g diced beef
• 8 rashers smoked back bacon, diced
• 10 shallots, peeled and left whole
• 2 celery sticks, sliced
• 2 large garlic cloves, crushed
• 2 tbsp. tomato puree
• 50g (2oz) plain flour
• 350ml red wine
• Beef stock cube, disolved in 600ml boiling water
• 1 tbsp. muscovado sugar
• 5 bay leaves
• 10 button mushrooms

Method:

1. Preheat the oven to 160ºc / 140ºf / gas 3.
2. Heat the oil in a casserole dish, add the beef and brown over a high heat for 5mins until golden and sealed.  Remove from the pan with a slotted spoon and set aside.
3. Add the bacon to the pan and fry for a few mins until crisp, then set aside with the beef.
4. Place the shallots and celery in the pan and fry for 3-4 mins until lightly golden, add the garlic and tomato puree and cook for another minute.
5. In a separate bowl, mix the flour with a little of the wine in a bowl to make a smooth paste, add the remaining wine and whisk until smooth.  Ensure there are no lumps before adding in the next step.
6. Add the wine mixture to the pan with the stock, sugar and bay leaves and stir until thickened.  Add the browned beef and bacon, bring to the boil, then cover with a lid and transfer to the oven and cook for about 2 hours or until tender.  Check halfway through cooking and add some extra stock or hot water if needed.
7. Add the mushrooms and cook for another 15mins.  Season well with salt and pepper, remove the bay leaves.  Serve with mash and peas…

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