A few people asked for this recipe so here it is!
2 tablespoons of olive oil
750 grams cubed braising or stewing steak (I used magere soup vlees)
3 tablespoons flour, seasoned with salt & pepper
9 shallots, halved
125 g lardons or cubed pancetta (magere spek or bacon cubes will do)
3 garlic cloves, halved
75 cl bottle red wine (yes - that means the whole bottle!!)
2 sprigs of fresh thyme
1 tablespoon of tomato puree
250 g button mushrooms
salt & freshly ground black pepper
Method
1. Pre-heat the oven to 180 C/gas 4. Set a 3 litre flameproof casserole pot with a lid over the heat and add the olive oil.
2. Toss the meat in the seasoned flour then cook in batches in the hot oil for 3 to 4 minutes until browned. Remove each batch with a slotted spoon and set aside. Now cook the shallots, garlic and pancetta (or bacon) in the pan for 5 minutes, stirring frequently until golden brown.
3. Return the meat to the pan then pour in the wine and bring to a steaming boil. Stir in the thyme, tomato puree and some seasoning. Cover with the lid and cook in the oven for 1 hour. Add the mushrooms, cover and return to the oven for a further 30 minutes until the meat is tender. Serve straight from the casserole.
I can't take the credit for this recipe as I found it in an Ainsley Harriot cookery book. I have made it a number of times and not only is it easy but it really does taste good!! Bon Appetite!