This is such an old favourite and so easy. With our organic chuck beef too, it is so tender and doesn’t need as long to cook as some lower grade cuts of chuck you get elsewhere. You can cook it in an ovenware pot in the oven or in the slow cooker whilst you are at work.
- 1.5kg organic chuck beef – diced 3-4cm
- 200g speck (try nitrate free) cut into batons
- 2 tbl fat (oil, lard, ghee) + 2 tbl butter
- 400g eschallots, peeled
- 1 small bunch dutch carrots, scrubbed and trimmed (or 2 large carrots scrubbed and chopped in 2 cm chunks)
- 4 garlic cloves, peeled and sliced
- 200g small mushrooms – swiss brown are best
- 1 large stick celery – diced finely
- 2 tbl plain flour
- 500 ml beef broth (or chicken will do)
- 500 ml red wine – burgundy/pinot noir or merlot work well (nothing too punchy)
- 2 bay leaves
- thyme – pick leaves from 5 sprigs (or 1 tsp dried)
- 1/2 bunch flat leaf parsley
- In a large frying pan – fry the speck off until brown. Transfer to the slow cooker or pot.
- Add the shallots, celery and carrot to the frying pan, frying until almost golden, then add the garlic for 1 minute and transfer all to the pot. Keep fat in the pan.
- Shake the diced beef in a bag with the flour, salt and pepper, then fry off the beef cubes until brown (4 mins)
- Add the wine to the frying pan and bring to the boil for a couple of mins then tip into the pot.
- Add broth, carrots, bay and thyme to the pot – and cook on LOW in the slow cooker for 6 hours, or at 150C oven for approx 4 hours.
- Near the end of that time, fry the mushrooms in butter and add to the pot.
Serve topped with chopped parsley, along with mashed potato or crusty bread and green beans (or something green)