Ingredients

Serves 6

2 tsp olive oil
200g streaky bacon, cut into 1cm cubes
12 small onions or 24 shallots, peeled
1.5kig blade or chuck steak, cut into 5cm cubes
Freshly ground black pepper
Plain flour
2 tsp brandy (optional)
2 cups red wine
1 bay leaf
1 sprig thyme
2-3 stalks parsley
Small piece of orange zest
3 cloves garlic, finely chopped
2 cups well-flavoured meat stock
18 small flat mushrooms
40g softened butter

Method

Preheat the oven to 180°C. In an enamelled cast-iron casserole that will hold all the beef comfortably, heat half the oil and brown bacon gently. Remove with a slotted spoon and leave aside. Add onions and allow them to become golden all over, the set aside with bacon.

Season beef with pepper and brown in oil and bacon fat in the casserole, adding remaining oil if needed. Do not brown too many cubes at once. (The most common mistake  is to crowd the pan at this stage, so that the meat stews rather than seals.) As each piece becomes a rich brown, remove it from the casserole. When beef is browned, tip off any fat, replace meat and scatter over 2 tablespoons flour. Keep heat quite high as you turn and stir meat with a wooden spoon to allow flour to cook a little.

Warm brandy in a small saucepan, touch with a lighted match and pour flaming spirit over beef. Shake casserole until flames die out. Still keeping heat high, slowly pour in wine. Stir and lift again, so that the wine bubbles and reduces somewhat as it hits the hot pan.

To make a bouquet garni, tie herbs and orange zest with string. Add to meat with garlic and reserve onions and bacon, along with their juices. Pour on sufficient stock to barely cover contents. Press a piece of baking paper down on liquid and cover with a well-fitting lid. Transfer to over and cook for 2 hours. If meat is still chewy, cook a further hour before adding mushrooms. (At this stage the dish can be allowed to cool, then refrigerated overnight and gently reheated when needed.)

To finish the dish, ladle off 1 cup juices. Work butter and 2 tablespoons flour to a smooth paste (This is a buerre manié). Add paste to juices and mash quickly using a fork until quite smooth. Tip this liquid into the casserole and lift and stir to distribute. Bring casserole to a boil on top of the stove to thicken slightly. Remove the bouquet garni. Serve with small boiled potatoes generously sprinkled with freshly chopped parsley.
If you prefer to eat more vegetables and less meat, brown small peeled turnips or chunks of carrot after the onions and add them at the same times.


Tip: This dish can be made the day before it's needed and will only improve in the reheating.

 

From Stephanie Alexander’s book: The Cook’s Companion