Ingredients
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125 g lardons, small cube or 125 g ham, pieces small cube
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1 1/2 tablespoons oil
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1/2 cup water
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2 -3 beef bouillon cubes
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cayenne, a few shakes
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1/2 teaspoon provance herbs or 1/2 teaspoon mixed herbs
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1/2 teaspoon oregano
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1/4 teaspoon basil
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1/2 cup dry red wine
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200 g mushrooms, small, peeled and in chunks
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1 (425 g) can canned tomatoes, blended with the juice
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salt and pepper
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2 onions, chopped
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1 celery rib, chopped small
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1 kg chuck steak, big dice
Instructions
- Trim and cube meat, brown in large saucepan in the oil, in batches. Remove beef from the pan. Add the onions, ham or bacon, celery and mushrooms to the pan and sauté until soft.
- Add the wine, tomatoes, stock cubes, water, herbs and a few shakes of cayenne.
- Bring to the boil. Return meat to the saucepan and simmer, covered, for 1 hour. 10 minutes before its cooked add the seasoning.
- Thicken with corn flour.
- Serve with hot vegetables or can be used as a filling for a Pot Pie. It is real nice either way.