Brett Stevens, Rob Shaw/Bauermediasyndication.com.au
Ingredients
Method
1.Preheat the oven to 180ºC.
2.In a large heavy-based pan, with a tight-fitting lid, heat the oil on high. Dust the beef in flour, shaking off excess. Brown in 2 batches, for 3-4 minutes each. Remove from the pan.
3.In the same pan, sauté the pancetta and leek for 3-5 minutes until golden brown. Stir in the tomato paste and garlic and cook for 1-2 minutes more.
4.Return the meat to the pan, and add the wine and bouquet garni. Bring to simmer. Transfer to the oven and bake, covered, for 2 hours.
5.Add the mushrooms, onions and carrots to the pan. Stir gently before baking, covered, for 25-30 minutes more until the beef is very tender. Season to taste.
6.To freeze, cool completely and transfer to freezer containers or resealable bags. Label and freeze for up to 3 months. Thaw in the fridge before reheating.
7.Serve the casserole sprinkled with parsley and accompany with mashed potato and beans.
-Seasoned flour is plain flour seasoned to taste – salt, pepper, herbs, spice, mustard powder. -A bouquet garni is a bundle of herbs used to add flavour to soups and stews. Use kitchen string to tie together a few sprigs of thyme, 2 bay leaves and 2 parsley stalks. Remember to discard before serving.
Note
