This classic French daube is a perfect dish for these cold winter nights.
1.5kg chuck steak, trimmed of excess fat and diced
250g pancetta, diced
3 tbsp plain flour
50ml olive oil
120g unsalted butter
2 small leeks (white part only), chopped
2 onions, chopped
2 carrots, diced
2 celery sticks, chopped
2 garlic cloves, finely chopped
2 bay leaves
2 tbsp tomato purée
2 tbsp fresh parsley, chopped, plus extra to serve
1 tbsp soy sauce
750ml bottle red wine
300ml good quality beef stock
16 baby onions, peeled
16 button mushrooms
2 tsp cornflour
Cheesy garlic bread to serve
01.Heat the oven to 180°C/160°C fan/gas 4. Toss the beef and pancetta in flour, then shake off any excess. Heat half the oil and 40g butter in the casserole over a medium-high heat, then fry the beef and pancetta in batches, turning often, for 3-4 minutes per batch until browned. Remove and set aside.
02.Add the remaining oil and another 40g of the butter and cook the leeks, onions, carrots and celery for 5 minutes, stirring occasionally, until starting to soften. Add the garlic, bay leaves and tomato purée, cook for 1 minute, then add the parsley, soy sauce, brandy, wine and stock. Return the meat to the casserole, bring to a simmer, season and cover. Transfer to the oven and cook for 2-2½ hours until the meat is tender.
03. Meanwhile, put the baby onions in a pan of cold water. Bring to the boil, then simmer for 8-10 minutes until tender. Drain and set aside. Heat the remaining butter in a frying pan over a medium-high heat. Add the mushrooms and fry until cooked through, then remove and set aside.
04.Mix the cornflour with 2 tbsp cold water. Stir the mushrooms, baby onions and cornflour paste into the casserole and cook on the hob, stirring, for 10 minutes. Serve with cheesy garlic bread and more chopped parsley sprinkled on top.