Ingredients

Serves 5/6
Prep time: 4 hours plus overnight marinading

• 1kg diced stewing beef
• 160g smoked bacon diced
• 4 tablespoons plain flour
• 1 bulb garlic, halved
• 2 bay leaves
• Sprig thyme
• 1 star anise
• 3 tablespoons vegetable oil
• 1 onion - peeled and cut into chunks
• 6 carrots - peeled & cut into large chunks
• 3 sticks celery - cut into chunks
• 200g button mushrooms
• 150g small pickling onions, or small shallots
• 1 tbsp tomato puree
• 650mls red wine - preferably Pinot Noir
• 300mls beef stock
• Thyme, parsley and rosemary tied together
• 1/2 tsp Worcestershire sauce
• Chopped parsley for garnish
• Salt and pepper
• Mash to serve

Method

1. The day before place the diced beef in a bowl. Add the star anise, garlic, onion, thyme and red wine. Mix together, cover and place in the fridge for at least 4 hours, ideally overnight.
2. Next day strain the beef and make sure to keep the liquid. Discard the herbs, garlic and onion.
3. Preheat the oven to 150oC.
4. Pat the meat dry and toss in 2 tablespoons of flour and season well with salt and pepper. Shake off excess flour.
5. Heat 2 tablespoons of oil in a casserole dish and fry the beef in batches till browned all over. Remove the beef and add 1 more tablespoon of oil to the dish.
6. Add the bacon lardons and fry till brown. Remove the bacon and keep, wipe the pan if needed and add the carrots and celery and cook until lightly brown, about 2 minutes.
7. Return the beef to the dish and add the tomato puree along with 2 more tablespoons of flour. Cook this for about 2 or 3 minutes, stirring continuously.
8. Add the wine from the marinade and allow to reduce by half. Add the beef stock and bring to a simmer.
9. Add the herbs, mushrooms, bacon, Worcestershire sauce and onions or shallots. Place the lid on top and put in the preheated oven for 2.5 to 3 hours or until the beef is tender.
10. Once cooked remove from the oven and check the seasoning.
11. Ladle the stew into serving bowls. Sprinkle with chopped parsley and serve with hot mash.