This one is a firm family (and friend's) favourite and we can not believe that we can cook something this good, so easily, at home 
Courtesy of Mary Berry - the queen of cakes...but that's a whole other forum
2 tbsp sunflower oil
2lb braising steak, trimmed and cut into 2 inch cubes
8oz thickly sliced smoked bacon, rinds removed, cut into strips
12 shallots
1 oz plain flour
½ pint red Burgundy or other full bodied red
¼ pint beef stock
1 bouquet garni
1 garlic clove, crushed
salt and black pepper
8 oz button mushrooms
Heat the oil in a large flameproof casserole, add the beef in batches and cook over a high heat, turning occasionally, until browned on all sides. Remove with a slotted spoon and set aside to drain on paper towels.
Add the bacon and shallots and cook gently for 3 minutes or until the bacon is crisp and shallots softened. Lift out and drain on paper towels.
Add the flour and cook, stirring for 1 minute. Gradually blend in the wine and stock and bring to the boil, stirring until thickened.
Return the beef and bacon to the casserole, add bouquet garni and garlic, seasoning with salt and pepper.
Cover and cook in a preheated oven at 160 C (325 F, Gas 3) for 1½ hours.
Return the shallots to the casserole, add whole button mushrooms, and cook for 1 hour or until the beef is very tender. (We sometimes add more flour at the shallot stage to thicken up the sauce - don't worry about the lumps, they disappear during further cooking)
Remove bouquet garni and season further before serving if required.
Serve with roast or boiled potatoes.
Yum!
Courtesy of Mary Berry - the queen of cakes...but that's a whole other forum
2 tbsp sunflower oil
2lb braising steak, trimmed and cut into 2 inch cubes
8oz thickly sliced smoked bacon, rinds removed, cut into strips
12 shallots
1 oz plain flour
½ pint red Burgundy or other full bodied red
¼ pint beef stock
1 bouquet garni
1 garlic clove, crushed
salt and black pepper
8 oz button mushrooms
Heat the oil in a large flameproof casserole, add the beef in batches and cook over a high heat, turning occasionally, until browned on all sides. Remove with a slotted spoon and set aside to drain on paper towels.
Add the bacon and shallots and cook gently for 3 minutes or until the bacon is crisp and shallots softened. Lift out and drain on paper towels.
Add the flour and cook, stirring for 1 minute. Gradually blend in the wine and stock and bring to the boil, stirring until thickened.
Return the beef and bacon to the casserole, add bouquet garni and garlic, seasoning with salt and pepper.
Cover and cook in a preheated oven at 160 C (325 F, Gas 3) for 1½ hours.
Return the shallots to the casserole, add whole button mushrooms, and cook for 1 hour or until the beef is very tender. (We sometimes add more flour at the shallot stage to thicken up the sauce - don't worry about the lumps, they disappear during further cooking
)
Remove bouquet garni and season further before serving if required.
Serve with roast or boiled potatoes.
Yum!
