Lean beef round steak
1000 g, cut into 3cm cubes
125 g, chopped
1 medium, chopped
4 clove(s), crushed
1 cup(s), (250ml)
Beef stock cube
2 individual, to make 4 cups (1L) of stock
1 tsp, (2 sprigs)
Fresh bay leaf
300 g, (buy pickling onions)
9 medium, peeled, cut into thick slices
600 g, button variety
Fresh flat-leaf parsley
- Preheat oven to 180°C. Season meat with salt and pepper
- Heat a large heavy flameproof casserole dish over high heat. Add 1 tablespoon oil and half the meat (or less if it’s too crowded). Cook on all sides, turning, for 8-12 minutes. Transfer beef to a plate and set aside. Repeat with remaining meat and transfer to plate. During this process, there will be brown residue building up on base of dish. This is where the flavour for the stew comes from, so encourage it to happen, but if it starts to burn, turn down heat.
- Reduce heat to medium, add remaining oil, bacon, chopped onion and garlic to dish. Cook, stirring for 6 minutes, or until softened. Add flour and tomato paste and cook, stirring, for 2-3 minutes.
- Add wine and bring to the boil. Use a wooden spoon to scrape up brown residue on base of dish. Return meat to dish. Add stock, thyme sprigs, bay leaf and season with salt and pepper. Bring to the boil over high heat. Cover and bake for 1 hour.
- Meanwhile, bring a large saucepan of water to the boil. Add onions and boil for 1 minute. Drain and rinse with cold water. Peel and trim onions, leaving root end intact so onions stay whole.
- When stew has cooked for 1 hour, remove from oven. Stir in onions, carrots and mushrooms. Cover and bake for 30 minutes. Adjust lid of casserole to partially cover. Cook a further 30 minutes partially covered. Remove from oven and stir mixture. Cook, uncovered, for a further 30 minutes or until meat and vegetables are tender and sauce has thickened.
- Season to taste with salt and pepper, if needed.