2 hours 30 mins
Serves: 4
- 1 tbsp extra virgin olive oil
- 800g beef flank or skirt, diced
- 3 carrots, sliced into rounds
- 1 celery stalk, diced
- 1 small onion, diced
- 2 garlic cloves, finely diced
- 5 sprigs fresh thyme
- 2 tbsp tomato puree
- 300ml red wine (or extra 300ml stock)
- 500ml beef stock
- 200g pearl onions
- 1 bay leaf
- 200g baby chestnut mushrooms, halved
- 1 tbsp cornflour
- 2 tbsp fresh parsley, roughly chopped
- Preheat the oven to 180°C/160°C fan/gas mark 4. If using the slow cooker, turn it onto low heat.
- Heat the oil in a large ovenproof saucepan or casserole dish, over medium heat.
- Add the diced beef and brown for 5mins until mostly browned on the outside, but not cooked through.
- Remove the beef from the saucepan and set it aside (or place into the slow cooker).
- Add the celery, carrot, and onion to the saucepan. Cook for 5-7mins, until tender.
- Add the garlic, thyme leaves, and tomato puree, and cook for another 2mins. Transfer the cooked vegetables to the slow cooker, if using.
- Add half the volume of the red wine and stock to the saucepan or slow cooker, and add the pearl onions, bay leaf, and browned beef. Season with salt and pepper to taste. If using the slow cooker, add the mushrooms and cook on low for 7 hours.
- For the stovetop recipe, bring it all to a boil then put the lid on and place in the oven. Cook for 1 hour.
- Remove from the oven and add the mushrooms, more wine/stock, and seasoning if needed.
- Return to the oven for another hour.
- Remove from the oven and place on the hob over medium heat.
- Whisk the cornflour with a dash of water in a small bowl, then add to the pot (or slow cooker) and mix until the sauce thickens. In the slow cooker, leave this for 1 hour on low or 30 minutes on high to thicken the sauce.
- Serve garnished with parsley and with a side of your choice.