| Servings | serves |
Ingredients
- 500 grams Blade Steak diced
- 2 tablespoons Canola Oil
- 6 rashes Bacon chopped
- 6 Onions peeled and left whole
- 2 Carrots thickly sliced
- 2 tablespoons Tomato Paste
- 1 cup Beef Stock
- 1 cup Red Wine
- 200 grams Button Mushrooms
Ingredients
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Instructions
- Preheat oven to 180c.
- Coat steak in a little oil. In a hot pan brown beef and set aside. Reduce heat in pan and add remaining oil, bacon, onion, carrots and tomato paste and saute until fragrant. Add stock and red wine, bring to boil and pour into casserole. Cook in oven for 1 1/2 hours.
- Add the mushrooms. Cover and cook for a further 20 minutes. Serve with creamy mashed potatoes and sugar snaps.
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