Orders made before 12 noon will be delivered the next day. We do not deliver on Sundays or Public Holidays. Our retail store is open Mon – Sat 11am – 5pm

Ingredients

 

  • 1 Carrot, large
  • 2 cloves Garlic
  • 1 lb Mushrooms,
  • 200 grams pearl onions
  • 1 White onion, large
  • 2 1/2 cups Beef stock
  • 1 tbsp Tomato paste
  • 2 tbsp  all-purpose flour
  • 3 1/2 tbsp Olive oil, extra-virgin
  • 3 cups Red wine
  • 1 Bay leaf
  • 1 Herb bouquet
  • 1 pinch Salt and freshly ground pepper, coarse
  • 1/2 tsp Thyme

 

Method

  • Coat the beef in seasoned flour and fry in oil with the bacon in a thick bottomed pan, add colour to the beef
  • Remove beef and bacon from the pan, add more oil and add the chopped onions, carrot, garlic and fry for 2 minutes
  • Add the tomato paste and cook for a further minute
  • Add the beef and bacon back to the pan, add the ren wine and bring to the boil, reduce by half
  • Add the beef stock, mushrooms, pearl onion and herb bouquet plus bay leaf and salt and pepper
  • Slow cook on top of the stove with a lid or in the oven for 2 hours or until the beef is tender.
  • Serve with mashed potatoes or rice for a hearyt meal