Serves: 4-6
Ingredients:
15ml (1 tbsp) butter
15ml (1 tbsp) vegetable oil
2 large onions, sliced
3-5 cloves of garlic, peeled and halved
125g streaky bacon, chopped
45ml (3 tbsp) flour
Salt and freshly ground black pepper
5ml (1 tsp) paprika
7.5ml (1 ½ tsp) mixed dried herbs
600g stewing beef - short rib, chuck or shin, cut into chunks, retaining the bone and removing excess fat
2 bay leaves
400ml red wine (you can replace wine with extra stock)
15ml (1 tbsp) tomato puree or passata
500ml beef stock, homemade or use 1 beef stock cube
1 x 250g punnet of mushrooms
To serve:
Mashed potatoes, rice, polenta or mealie meal
A handful of chopped parsley
Method:
- Preheat the oven to 160°C.
- In a large ovenproof pan with a lid, start on the stove by combining the butter and oil and fry the onions and garlic over a low heat for 10 minutes until softened and just starting to change colour. Remove with a slotted spoon and set aside.
- Brown the bacon in the pan to render the fat then remove bacon and set aside.
- In a plastic bag combine the flour, seasoning, paprika and herbs. Add the meat and toss to coat in the flour.
- If necessary add another 15ml (1 tbsp) oil to the pan and preheat till hot, brown the meat in batches and set aside.
- Return the meat to the pan with the bay leaves, softened onions, garlic and bacon and pour over the wine. Add,puree and stock then bring to a simmer.
- Cover with a lid and cook in the oven for 1 hour, then add the mushrooms and stir through.
- Cover with lid and return to the oven for another hour until the meat is tender. If not, bake for another 30 minutes.
- Serve steaming hot over mashed potatoes, rice or polenta and complete the dish with a sprinkling of parsley.