| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury’s, Sainsbury7 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive or sunflower oil |
| 625 |
g |
Lean braising steak; cubed (1 1/4lb) |
| 3 |
|
Back bacon rashers; derinded and |
|
|
; chopped |
| 2 |
|
Celery sticks; sliced |
| 3 |
|
Carrots; sliced |
| 1 |
tb |
Plain wholemeal flour |
| 300 |
ml |
Red wine; (1/2 pint) |
| 450 |
ml |
Beef stock; (3/4 pint) |
| 2 |
|
Garlic cloves; crushed |
| 1 |
|
Bay leaf |
| 1 |
|
Bouquet garni |
| 12 |
sm |
Onions |
|
|
Salt and pepper |
|
|
Chopped fresh parsley; to garnish |
INSTRUCTIONS
Preheat the oven to 200°C, 400°F.
Heat the oil in a large saucepan and cook the meat for a few minutes
until browned. Using a slotted spoon, transfer the meat to a large
casserole dish.
Cook the bacon, celery and carrots in the remaining oil for a few
minutes. Stir the flour into the mixture and cook for 2 minutes.
Gradually add the wine, stock, garlic, bay leaf, bouquet garni and
seasoning. Bring to the boil and pour immediately over the meat in
the casserole dish.
Cover the casserole and cook in the oven for 2 hours or until the
meat is tender. Stir in the onions 30 minutes before the end of the
cooking time.
Remove the bay leaf and bouquet garni. Adjust the seasoning and serve
immediately, garnished with chopped parsley.
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