Serves

4-6

Information

Preparation Time: 60 min. Cook time: 8-10 hours, plus 4 hours to marinate

Ingredients

1kg boneless beef, from neck, shoulder or shin, cut in 1-inch cubes • 250ml red wine • 3 tablespoons extra virgin olive oil • 4 tablespoons chopped onions • 1 teaspoon fresh chopped thyme • 2 bay leaves • 1/2 teaspoon pepper • 3 tablespoons flour • 1 teaspoon salt • 8 slices bacon, diced • 4 cloves garlic, crushed • 400g mixed mushrooms, chopped into quarters

Method

Combine the wine, oil, onions, thyme, bay leaves and pepper • Add the beef cubes and leave to marinate in the fridge for four hours • Drain the excess marinade, setting aside 100 ml • Place meat in slow cooker or large saucepan, sprinkle with flour and salt and toss meat to coat • Fry the bacon, adding the onions, and fry until lightly browned • Add the garlic and fry for few seconds more • Remove the onions, garlic and bacon with a slotted spoon and add to the meat • Sauté the mushrooms in the remaining oil • Remove the mushrooms and add to the meat-onion mixture • Pour over the marinade set aside earlier and cover • Cook for 8-10 hours on a low heat, stirring once in a while • Add more red wine if necessary