Ingredients

1 kg chuck steak or gravy beef (this is the really cheap stuff but don’t worry it’s the best for this dish!)

10 baby onions

400gr button mushrooms

6 short rashers bacon

couple of bay leaves

fresh oregano (you can use dried but it does make a difference)

cup red wine

cup beef stock

¼ cup plain flour

butter

oil

Method

Heat your oven to 170 degrees

If you forgot to get the butcher to dice your beef, then do that first!

Brown the beef in batches in a little bit of oil – don’t overdo the browning, just seal the meat and remove. It is best to do the browning in the dish that you will be using in the oven – keeps all the flavour this way.

Cook the onions, bacon and mushrooms in a little bit of butter and oil (the oil stops the butter burning) until the onions are a little bit brown. Add the flour and mix through.

Now add the wine, stock and herbs and stir it. Add the meat and any juices back in.

Put the lid on your dish and put in the oven for a good 2 ½ hours.

At this stage check the meat – if it doesn’t fall apart in your mouth put it back in for another half an hour.

Serve with Mashed Potatoes and sautéed greens

And a big fat glass of red wine!

Serves 4-6