2 tbs olive oil
1 kg gravy beef trimmed & cubed
8 shallots peeled to an even size
1 clove garlic crushed
250g trimmed speck diced to ½ cm cubes
200g button mushrooms whole
2 medium carrots peeled and diced
2 tbs plain flour
1½ cups red wine
1½ cups beef stock
½ bottle red wine
2 garlic cloves crushed
“IF THIS ISN'T ICONIC FRENCH AND MASSIVELY RICH, THEN YOU MUST HAVE MISSED A STEP”
Return beef to the pan and add the flour, stirring to coat all ingredients. Cook for a further minute.
Place everything in a casserole dish, making sure you get all the juices etc. Stir in the wine and the stock, and add the bouquet garni from the marinade.
Cover dish and place in the oven. Bake for 2 hours or until beef is very tender. Remove bouquet garni before serving.
DON'T TRY MORE EXPENSIVE CUTS OF MEAT FOR THIS DISH, AS THE CHEAPER CUTS WORK MUCH BETTER FOR SLOW COOKING.
YOU CAN SERVE WITH YOUR FAVOURITE STEAMED VEGETABLES, AND ALSO GOES WELL WITH CREAMY MASHED POTATOES.
Nearly a green - but end result feels like it should be an amber.
Place beef in a non-metallic dish with other marinade ingredients; cover tightly. Marinade overnight turning occasionally.
Pre heat your oven to 175 degrees.
Heat oil in a pan. Remove meat from the marinade and brown in batches; transfer to a bowl.
Add shallots, garlic, speck, mushrooms, and carrots to the pan. Cook stirring gently for five minutes or until the shallots start to soften.