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Braised Beef in Claret

Serves: Serves 4
Temperature: Preheat the oven to 150°C/130°C Fan/Gas Mark 2.
Cooking time: 2 hours 30 minutes

Ingredients
1kg (2lb 4oz) Damn Delicious Diced Casserole Steak
6 rashers lean Specially Selected bacon, cut into strips
1 bottle fruity young claret i.e. Beaujolais or Burgundy
4 tbsp vegetable oil
8 shallots or baby onions
300g (10oz) button mushrooms, sliced
2 tbsp plain flour
5 cloves garlic, crushed
300ml (1/2 pt) beef stock
A tied bundle of fresh herbs i.e. parsley, thyme, rosemary
Salt and freshly ground black pepper

Cooking Method
Heat 2 tbsp oil in a flameproof casserole dish. Gently fry the bacon strips and onions for 4-5 minutes or until lightly coloured. Add the mushrooms and continue cooking for 2-3 minutes just to soften. Remove to one side.
Preheat the oven to 150°C/130°C Fan/Gas Mark 2.
Heat the remaining oil in the pan and brown the cubes of meat – do this in batches. Return the meat to the pan and sprinkle on the flour and garlic. Cook gently for a further minute. Blend in the wine, add the herbs and season with salt and pepper. Cover and transfer to the oven to cook for 1 ½ -2 hours. Add back the onion, bacon and mushrooms and cook for a further 30 minutes or until the meat is tender.

Enjoy!