Beef And Red Wine Casserole - cooking recipe

Ingredients

2 tbsp olive oil
3 1/2 lbs chuck steak, trimmed and cubed
2 1/2 tbsp butter
12 None shallots, peeled
4 strips bacon, chopped
2 tbsp flour
1 cup beef stock
1 cup red wine
1/2 cup tomato puree
1/2 lb button mushrooms, halved
1 None bay leaf
None None bread, to serve
None None green beans, steamed, to serve

Preparation

Heat 2 tsp of oil in a heavy-bottomed saucepan on high. Brown the meat in two batches for 2-3 mins on each side, adding more oil, if needed. Set aside.
Heat the remaining oil and butter in the same pan on high. Saute the shallots and bacon for 4-5 mins, until well browned. Add the flour and cook, stirring, for 1 min. Gradually stir in the stock, wine and tomato puree. Return the beef to the pan and add the mushrooms and bay leaf. Cover and bring to a boil. Reduce the heat to very low, and simmer for 1 hour. Uncover and simmer for 30 mins, or until the beef is tender and liquid has reduced slightly. Season to taste. Serve with bread and green beans.