Ingredients
• 2 tablespoons olive oil
• 1.5kg beef chuck steak, cut into 8cm pieces
• 175g Short-Cut Rindless Bacon, chopped
• 2 brown onions, halved, thinly sliced
• 2 garlic cloves, peeled, thinly sliced
• 1 tablespoon sweet paprika
• 250ml (1 cup) red wine
• 500ml (2 cups) beef stock
• 375ml (1 1/2 cups) tomato pasta sauce
• 2 dried bay leaves
• 1 tablespoon dried oregano leaves
• 110g pkt slivered almonds, toasted
• 1/2 cup chopped fresh continental parsley leaves
• 3 garlic cloves, extra, chopped
Method
Step 1
Preheat oven to 110°C. In 3 batches, in a flameproof casserole dish over high heat, heat 1 1/2 tablespoons oil and brown beef for 2 minutes each side. Transfer to a plate.
Step 2
Heat remaining oil in the dish. Stir in bacon, onion and garlic for 5 minutes or until golden. Stir in paprika. Add wine. Cook, stirring, for 1 minute. Add beef, stock, pasta sauce, bay leaves and oregano. Cover. Bake for 6-7 hours or until beef is very tender.
Step 3
Process almonds, parsley and garlic in a food processor until finely chopped. Stir three-quarters into beef mixture. Top with remaining picada.
