ingredients
serves 4
1 3/4 pound braising steak
1 tbsp steak seasoning
3 tbsp oil
2 tablespoons Butter
8 ounce bacon lardons
3/4 pound onions, peeled and sliced
1 large garlic clove, peeled and crushed
3/4 pound small carrots, peeled and halved lengthways
1 tbsp tomato puree
1 tbsp All purpose flour
1 cup red wine
1/2 pint beef stock
bouquet garni (sprig each of thyme and parsley, bay leaf and strip of orange zest)
6 juniper berries, crushed or chopped
salt and pepper
1/2 pound shiitake, large flat or chestnut mushrooms
chopped parsley, to garnish
method
1. Cut the steak into 1 1/2 inch cubes and toss in the steak seasoning. Heat 2 tbsp oil in a large flameproof casserole, then add the butter. When it is foaming, brown the beef in batches over a high heat on all sides, then set aside.
2. Fry the bacon in the casserole until it is golden. Add the onions, garlic and carrots and cook over a medium heat until lightly browned.
3. Stir in the tomato puree, then sprinkle in the flour and cook for 1 - 2 minutes, stirring. Stir in the red wine and bring to the boil. Let bubble for 2 - 3 minutes.
4. Return the beef to the casserole, and pour in enough stock to barely cover it. Tuck the bouquet garni into the casserole, add the juniper berries and season with salt and pepper. Bring to the boil, then cover and cook in the oven at 170°C (150°C fan oven) for 1 hour or until tender.
5. Meanwhile, heat the remaining oil in a large skillet, add the mushrooms and stir-fry until just cooked. When the beef is tender, remove the bouquet garni and add the mushrooms to the casserole. Serve scattered with chopped parsley.
