Braised Beef with Bacon and Mushrooms

NZ Woman's Weekly 20/7/2011

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Ratings: 4.0 / 5 FROM 1

Serves 4

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.

Ingredients

50 g	Butter
1½ kg	Stewing steak
2 tbsp	Olive oil
2	Onions
6 cloves	Garlic
150 g	Bacon strips
250 g	Button mushrooms
3	Bay leaves
2 tbsp	Fresh rosemary
1 to taste	Salt & freshly ground pepper
400 g	Whole peeled tomatoes
2 tbsp	Red wine vinegar
1 tsp	Sugar
3 tbsp	Tomato paste
½ cup	Red wine
2 cups	Beef stock

Directions

Preheat oven to 150°C. In a heavy-base deep casserole dish or saucepan, melt the butter and brown the meat(cut into 5cm cubes). Remove the meat and set aside.
Add the oil and gently cook the onions(peeled and sliced into rings), garlic and bacon(cut into lardons) 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 2 1/2 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.