Page title and description
Soups & stews
Cook's notesDiced beef comes from the forequarter of the bullock which does most of the work so, however good it looks, don't start thinking it will make a good kebab or stir fry. It is however good for goulash, all manner of pies, Bourguignon, curry, tagine, chilli, ragù, etc. The common factor is browning followed by adding liquid and long slow cooking, and as these dishes are always better when reheated the following day, think ahead!
- 500g diced beef
- seasoned flour
- olive oil
- lump of butter
- 10 shallots
- 10 button mushrooms
- 1 onion, peeled and diced
- 3 slices streaky bacon, diced
- 3 carrots, cut into thick batons
- 2 garlic cloves, smashed
- sprig of thyme
- bay leaf
- ½ bottle red wine - ideally Burgundy but a Côtes du Rhône is OK – just remember if you won't drink it, don't cook with it
- 100ml beef or chicken stock
Prep time: 25 min
Cooking time: 2h 20 min
Step 1Preheat oven to 150°C/Gas 2.
Step 2Dust the beef with seasoned flour, and brown quickly in a mixture of oil and butter. Set the meat aside and brown the shallots, followed by the button mushrooms. Set them aside and fry the onion and bacon until the onion has softened.
Step 3Add the browned beef, carrots, garlic, thyme, bay leaf, wine and stock. Put the lid on and cook in the oven for two hours.
Step 4Add the shallots and mushrooms and cook for another 20 minutes with the lid off to let the booze fumes disperse.