Geoff’s version of this classic French recipe is simple and delicious.
Ingredients
1 large carrot, diced & peeled
1/2 large stick of celery, diced
10 pickling onions, peeled
2-3 tablespoons olive oil
2 cloves of garlic, diced
100g pancetta
1 bay leaf
1 sprig of thyme
1kg chuck steak, cubed
1 tablespoon plain flour
3/4 bottle of good red wine (Geoff used Shiraz)
cold water to cover meat
Method
Peel and finely dice the carrot and dice the celery. Peel the pickling onions, but keep them whole.
Pour the olive oil into a pot. Add the vegetables and cook until they brown (about 10 minutes).
Add the pancetta and the garlic to the vegetables, along with the bay leaf and thyme. Stir through. Cook until the pancetta is brown.
Add the chuck steak. When the meat is brown, stir through the flour and cook for 3 minutes.
Add the red wine, and start scraping the bottom of the pot to distribute and dissolve the flavours back into the braise.
Tip in just enough cold water to cover the meat. Turn the heat down low, put the lid on and cook for 2 1/2 hours.
Further information
Pancetta is Italian-style bacon, available from delicatessens.