|2 tbsp||olive oil|
|1 kg||chuck steak — cubed|
|125 g||bacon — diced|
|8||pickling onions — peeled|
|2||carrots — finely chopped|
|2||celery stalks — finely sliced|
|2||garlic cloves — crushed|
|4 sprigs||fresh thyme|
|200 g||portabellini mushrooms|
|1/4 cup||tomato purée|
|750 ml||red wine|
|rice — steamed, to serve|
Preheat oven to 160°C.
Dust steak cubes with the flour and season with salt and black pepper. Set aside.
Heat a heavy based saucepan or casserole dish, (one that can go into oven) add olive oil and quickly sear meat until well browned. Remove from pan and set aside.
Using the same pan, sauté the bacon, pickling onions, carrots, celery, garlic, thyme and mushrooms for a few minutes or until golden brown.
Return meat to saucepan, stir in tomato puree and wine and bring to the boil.
Cover casserole with a lid or foil and place into oven for 2-2 ½ hours or until meat is soft and tender, and sauce is slightly thickened.
Remove from oven and serve with steamed rice and seasonal vegetables.
Recipe reprinted with permission of Source Food.