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With “The Beast from the East” causing us all to shiver this week, Tony thought that a classic winter warmer was just what was needed to excite your gastronomic palates. This dish is easy to replicate at home, so why not give it a go?! Tweet us a photo of your version¬†@bealesgourmet1¬†and we’ll share some of our favourites. Full recipe follows the video below…

Serves 4 people

Approx. 800g diced beef (chuck)
500ml red wine
1 litre beef stock
2 tbs tomato puree
75g plain flour
350g baby onions
250g chestnut mushrooms
350g smoked bacon lardons
2 bay leaves
Fresh thyme
Fresh rosemary
Rapeseed oil
Seasoning
5 cloves garlic, chopped
1 large onion, chopped
Fresh parsley, roughly chopped

Method

Sear the beef in hot rapeseed oil until caramelised, then add the flour and brown for a further minute or so. This will thicken the sauce up when cooking the beef later. Then add the tomato puree and cook for a further minute or so, then set aside. Rinse out the pan and then fry off the bacon, baby onions and mushrooms and set aside to drain. In the same pan gently fry off the chopped onion and garlic, then add some of the red wine and reduce by half. Transfer the reduced wine to an oven proof dish and add the beef, the beef stock, the rest of the red wine and the herbs.

Pop the lid on the dish (or use tin foil) and place in the oven for approximately 4 hour or until the meat is nice and soft. Remove the dish from the oven and stir in the mushrooms, onions and bacon and cook for a further 15 minutes. You may need to adjust the consistency of the sauce during the cooking process by adding more stock or water if the sauce is too thick.

Finally add the chopped parsley and serve with creamy mash potatoes, roasted seasonal vegetables and freshly baked sourdough bread (we love the ones from the Petit Prince in Westbourne!)