An easy to prepare, rich and tasty dish that is good enough for a dinner party or dinner at home. Alternately, this can be cooked in a slow cooker on low for 6-8 hours.

Serves: 6 


  • 100g flour
  • salt and pepper to taste
  • 1kg beef stewing steak, cubed
  • 30ml olive oil
  • 1 bunch spring onions, green tops removed, finely chopped
  • 4 large garlic cloves, crushed
  • 500g mushrooms
  • 1 bottle red wine
  • 3 tablespoons tomato puree
  • 1 bay leaf
  • 1 beef stock cube
  • 4 rashers bacon, chopped


  1. Mix the salt, pepper and flour together and coat the meat in the flour. Fry it in the oil for approx 5 minutes or until browned and place in a large casserole dish.
  2. Preheat oven to 170 C / gas 3.
  3. Fry the onions in the oil for 3 to 5 mins adding the crushed garlic for the last 2 minutes, then add them both to the meat. Cut mushrooms into quarters and add to the casserole; warm the wine till it’s just bubbling and stir it in.
  4. Add the tomato puree, bay leaf, beef stock and bacon and mix it all together.
  5. Cover and cook in preheated oven for approximately 2½ hours, then remove the lid and cook for a further ½ hour.