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1kg chuck steak
2 tbsp oil
3 rashers bacon, chopped
2 large carrots, sliced
8 small onions, halved
185g button mushrooms (Substitute field
mushrooms, sliced, if button mushrooms are unavailable)
1 tsp dried thyme leaves
2 tbsp plain flour
3/4 cup dry white wine
3/4 cup beef stock |
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Method :
Preheat the
oven to moderate 180C. Trim meat of excess fat and sinew and cut in 2cm
cubes. Heat oil in a heavy-based pan. Cook meat quickly in small batches
over medium-high heat until well browned; drain on paper towels. Add bacon
to pan. Cook over medium heat until browned; drain on paper towels. Place
meat and bacon in a 6-cup capacity casserole dish with carrots, onions,
mushrooms and thyme. Mix together flour, wine and stock; stir until
smooth. Pour over meat and vegetables. Cover and bake for 90 minutes, or
until meat is tender. Serve with rice.
Serves 4
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