Ingredients
5oz stewing beef or lamb cut into cubes
6oz smoked bacon,good quality
3 tbsp olive oil
12 baby onions, peeled
18 button mushrooms, left whole
3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
salt and freshly ground black pepper to taste
1 tbsp chopped thyme
2 tbsp chopped parsley
8 cloves of garlic, crushed and grated
2 bay leaves
15fl oz red wine
15fl oz chicken or beef stock
For the roux
2oz butter
1ľoz flour
Preparation method
1.Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
2.Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
3.Place these back in the casserole, along with the herbs and garlic.
4.Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
5.To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
6.When the stew is cooked, remove the meat and vegetables.
7.Bring the remaining liquid to the boil and add one tbsp of roux.
8.Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
9.Replace the meat and vegetables, and taste for seasoning.
10.Sprinkle with chopped parsley and serve.
March 21 - March 24: Zippity Doo Dah Parade and Weekend
