ingredients
1kg diced braising steak (or chuck steak)
Sea salt flakes & freshly ground black pepper
2 tbsp plain flour, seasoned
4 tbsp Borderfields Gold Infusions Aromatic Thyme Cold Pressed Rapeseed Oil
200g smoked streaky bacon lardons
6 small shallots, diced
2 leeks trimmed washed and diced
6 garlic cloves, crushed
½ a bulb of garlic, cut in half horizontally
½ bottle Merlot red wine
2 tbsp tomato purée
750ml rich beef stock
1 sprig of fresh rosemary & thyme, leaves finely chopped
2 bay leaves
2 x star anise
200g wild & chestnut mushrooms, roughly chopped
Chopped parsley, to serve
Creamy mashed potatoes, to serve
Preheat the oven to 170°C/150°C fan
method
Season the beef well with some salt and pepper and toss in the seasoned flour.
Heat 2 tablespoons of the Borderfields Gold Infusions Aromatic Thyme Cold Pressed Rapeseed Oil in a large frying pan and fry the beef in batches over a medium-high heat until nicely browned on all sides, turning now and then. Once browned, using a slotted spoon, transfer the beef to a large flameproof casserole.
Add a little more oil to the pan and fry the bacon lardons for 2-3 minutes until golden brown. Again, using a slotted spoon, transfer the bacon to the casserole.
Add a little more oil to the pan and fry the shallots and leeks over a low heat for 3-4 minutes, stirring until softened. Add the crushed garlic and half garlic bulb (face side down) to the onion in the pan and cook for a further minute.
Transfer the onion and garlic mixture to the casserole and pour over the wine. Stir in the tomato purée, stock, fresh herbs, bay leaves and star anise and bring to a simmer. Stir well, cover with a lid and transfer to the preheated oven. Cook for 1½ – 1¾ hours, or until the beef is nearly tender.
Add the remaining oil and mushrooms to the frying pan and allow to cook for 2-3 minutes over a high heat until golden brown, turning often.
Remove the casserole from the oven and stir in the mushrooms. Return to the oven and cook for 25-30 minutes more until the sauce has thickened and the beef is completely tender. If the sauce is too thin, simply add a little cornflour paste and simmer for a couple of minutes more.
Scatter over some chopped parsley and serve immediately with some creamy mashed potatoes drizzled with Borderfields Gold Rapeseed oil.
