Ingredient:
2 tbsp sunflower oil
1 kg (2 lb) braising steak, trimmed and cut into 2.5cm (1 in) cubes
3 streaky bacon rashers, rinds removed, cut into strips
1 large onion, chopped
45 g (1 ½ oz) plain flour
500 g (1 lb) passata (sieved tomatoes)
450 ml (3/4 pint) beef stock
150 ml (1/4 pint) red wine
6 celery stalks, sliced
250 g (8 oz) carrots cut into then strips
1 garlic clove, crushed
1 tsp chopped fresh marjoram or oregano
Salt and black pepper
Chopped parsley, to garnish
Method:
Heat the oil in a large flameproof casserole, add the beef and bacon, and cook over a moderately high heat for 2-3 minutes until browned. Remove with a slotted spoon, and drain on paper towels.
Add the onion and cook, stirring occasionally, for a few minutes until soft but not coloured.
Add the flour and cook, stirring, for 1 minute. Add the passata, stock , and wine and bring to a boil, stirring until smooth and thickened.
Return the meat to the pan, add the celery, carrots, garlic, and marjoram or oregano, and season with salt and pepper.
Bring to a boil, cover and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2 hours or until the beef is tender. Taste for seasoning and garnish with chopped parsley before serving.
2 tbsp sunflower oil
1 kg (2 lb) braising steak, trimmed and cut into 2.5cm (1 in) cubes
3 streaky bacon rashers, rinds removed, cut into strips
1 large onion, chopped
45 g (1 ½ oz) plain flour
500 g (1 lb) passata (sieved tomatoes)
450 ml (3/4 pint) beef stock
150 ml (1/4 pint) red wine
6 celery stalks, sliced
250 g (8 oz) carrots cut into then strips
1 garlic clove, crushed
1 tsp chopped fresh marjoram or oregano
Salt and black pepper
Chopped parsley, to garnish
Method:
Heat the oil in a large flameproof casserole, add the beef and bacon, and cook over a moderately high heat for 2-3 minutes until browned. Remove with a slotted spoon, and drain on paper towels.
Add the onion and cook, stirring occasionally, for a few minutes until soft but not coloured.
Add the flour and cook, stirring, for 1 minute. Add the passata, stock , and wine and bring to a boil, stirring until smooth and thickened.
Return the meat to the pan, add the celery, carrots, garlic, and marjoram or oregano, and season with salt and pepper.
Bring to a boil, cover and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2 hours or until the beef is tender. Taste for seasoning and garnish with chopped parsley before serving.
