West Berkshire & North Hampshire

Revive the 1970s with this retro dish

Ingredients

2lb / 900g braising steak, cut into 2 inch / 5cm  cubes
3 tbsp olive oil
1 small onion, finely chopped
1 tbsp plain flour
15fl oz / 425ml red wine
2 cloves garlic, chopped
2 sprigs of thyme
2 bay leaves
12 small onions, peeled and left whole
225g / 8oz  thick cut, smoked, streaky bacon, chopped into 1 inch / 2.5cm pieces
100g / 4oz button mushrooms, left whole
Salt and freshly ground black pepper

Method

Heat half the oil in a heavy bottomed casserole dish and sear the beef, a few pieces at a time. Transfer the browned pieces to a plate. Add the chopped onion and garlic to the pan and brown that a little too.

Return the cubes of beef to the pan and sprinkle in the flour, stirring to soak up the juices.

Gradually add the red wine, stirring continuously. Add the herbs and seasoning, put the lid on and cook very very gently on top of the stove for one and half hours.

Using the rest of the olive oil fry the small whole onions and bacon pieces in a small frying pan until they are golden. Add them to the casserole with the mushrooms. Cover and cook for a further one and a half hours.

Serve with lightly steamed carrots and potatoes.