The secret of this succulent and delicious casserole is to thoroughly sear the beef first in small batches, before adding the other ingredients. The anchovies, although barely detectable, give the beef a rich flavour.
- 1.75kg Aberdeen Angus sliced braising steak from the meat service counter
- 50g butter
- 4 tbsp oil
- 3 onions, chopped
- 6 cloves garlic, crushed
- 200g pack lightly smoked bacon lardons
- 4 tbsp plain flour
- 75cl bottle Burgundy or other medium- to full-bodied red wine
- 50g can anchovy fillets in olive oil, drained and chopped
- 400g button mushrooms
- 20g pack flat-leaf parsley, chopped, plus extra to garnish
- Preheat the oven to 170°C, gas mark 3. Pat the beef dry on kitchen paper and cut into chunky pieces. Melt half the butter and half the oil in a large frying pan and fry a handful of the beef for 3-4 minutes, stirring until the meat is thoroughly browned. Drain with a slotted spoon and transfer to a large casserole dish. Fry the remaining meat in small batches, adding a little more oil, as necessary. Transfer to the casserole dish.
- Add the onions and remaining oil to the pan and fry gently for 5 minutes until beginning to brown. Add the garlic and bacon and fry for a further 2 minutes then stir in the flour and cook for 1 minute.
- Gradually pour the wine into the frying pan and bring almost to the boil, stirring often. Add the anchovy fillets and pour over the meat. Cover with a lid and cook in the oven for 1½ hours or until the meat is tender.
- Meanwhile fry the mushrooms in the remaining butter until softened. Add to the casserole dish with any pan juices and the parsley. Season and cook for a further 10 minutes. Serve, sprinkled with extra parsley.
This casserole reheats well if you want to make it the day before. Transport in a lidded container, and reheat in a moderate oven for about 45 minutes. Alternatively gently reheat on the hob for 20-30 minutes.
- Preparation time: 20 minutes
- Cooking time: 150 minutes to 165 minutes
- Total time: 2 hours 50 minutes to 3 hours 5 minutes
Typical values per serving:
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This recipe was first published in Tue Nov 01 00:00:00 GMT 2005.