- Serves: 6
- Cook Time: 2.5 hours 30 minutes
- Prep Time: 15 minutes plus overnight marinating
- Effort: easy
- 750 g topside of beef, cut into 3cm cubes
- 350 ml dry red wine
- 3 cloves garlic
- 3 large sprigs thyme, tied together with string
- 2 tbsp seasoned plain flour
- 4 tbsp olive oil
- 1 red onion, roughly chopped
- 150 g pancetta, cubed
- 2 carrots, sliced
- 2 bay leaves
- 1 litres beef stock
- big handful flat leaf parsley, chopped
1. Put the beef in a bowl and pour over the red wine. Peel and flatten the garlic cloves and add to the bowl with the thyme. Cover with cling film and chill overnight.
2. Heat the oven to 170C/150C fan/gas 3. Heat a sturdy casserole and add three tablespoons of olive oil. Fry the onions, pancetta, carrots and bay leaves along with the garlic and thyme from the marinade, until the onion has softened and the pancetta starts to turn golden. Take the vegetables out of the pan.
3. Drain the meat from the marinade (youll need the liquid later on) and pat dry with kitchen paper. Dust with seasoned flour, shaking off any excess. Add the remaining oil to the pan and turn the heat up to high.
4. Fry the meat in batches until browned return the beef, softened vegetables and wine to the pan, stir well and bring to a simmer. Cook, without a lid, until the wine has reduced by half about 10 minutes.
5. Add the stock and heat until the sauce is bubbling. Give it a skim to remove any impurities and put the lid on. Transfer the casserole to the oven and cook for about two hours until the meat is meltingly tender and the sauce reduced. Serve with buttery mash and greens
For quality ingredients look for a quality mark. Red Tractor beef and lamb is responsibly produced and provenance guaranteed.
Red Tractor beef and lamb: its a Good Food Story.
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