I didn’t actually eat this dish on the day of cooking. This is because we had babysitters that night, and Tim and I went out on a date. If people are kind enough to babysit for us, we like to give them a night off cooking, so will have dinner ready for them. I ate the leftovers (pictured above) the following day. They tasted really good. I actually forgot to ask our babysitters how it tasted on the day, so I can’t tell you.
- 1 carrot
- 1/2 onion
- 1 head of garlic
- 3 bay leaves
- 1/2 bottle good red wine
- 500g stewing steak
- 2 tbsp olive oil
- 100g lardons
- 250g shallots
- 2 tbsp plain flour
- 200ml beef stock
- 150g chestnut mushrooms
- Flat-leaf parsley
- The night before, peel the carrot and onion and slice the garlic in half horizontally. Put the red wine into a saucepan and put the carrot, garlic, onion, a few sprigs of thyme and 2 of the bay leaves into the wine. Bring to the boil, reduce the heat and simmer for 15 minutes. Allow to cool.
- Place the beef in a non-metallic bowl and cover with the wine mixture. Put in the fridge to marinate overnight.
- Put the olive oil into a frying pan. Add the lardons and fry for 5 minutes, until golden brown. Stir in the shallots and transfer everything to the slow cooker. Put the frying pan back on the heat.
- Using a slotted spoon, remove the beef and vegetables from the wine. Put the beef into the frying pan and fry until brown. Transfer to slow cooker.
- Pour the wine into the slow cooker. Add another sprig of thyme and the last bay leaf. Sprinkle over the flour and add the beef stock.
- Cook on low for 6-8 hours.
- 1 hour before serving, fry the mushrooms in some olive oil and add to the slow cooker for the last hour of cooking.
- Sprinkle chopped parsley over before serving.