Ingredients
• 2 tablespoons olive oil
• 1kg beef (chuck steak), cut into 3cm pieces
• 12 pickling onions, peeled
• 100g bacon, coarsely chopped
• 200g button mushrooms
• 2 garlic cloves, crushed
• 1 tablespoon plain flour
• 500ml (2 cups) red wine
• Thyme sprigs
• 2 dried or fresh bay leaves
• 3 desiree potatoes, thinly sliced
• 50g butter, melted
• Steamed green beans, to serve
Method
1. Preheat oven to 140°C. Heat half the oil in a casserole pan over high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between batches.
2. Add remaining oil to pan and reduce heat to medium. Add the onions and cook, stirring, for 5 minutes or until golden brown. Transfer to the bowl. Add the bacon to the pan and cook, stirring occasionally, for 2-3 minutes or until brown. Transfer to bowl. Add the mushrooms and garlic to the pan and cook, stirring, for 5 minutes or until brown. Add the beef mixture and flour and cook, stirring, for 5 minutes or until well combined. Add the wine, thyme and bay leaves. Bring to the boil. Remove from heat and cover.
3. Cook in preheated oven, stirring occasionally, for 2 hours or until beef is tender. Remove from oven. Increase oven temperature to 200°C. Combine the potatoes and butter in a large bowl. Season with salt and pepper. Arrange potato slices evenly over the beef mixture. Sprinkle with salt flakes and thyme sprigs. Bake, uncovered, for 20 minutes or until potato is tender and golden brown.
4. Serve with steamed green beans or steamed broccoli, if desired.
