250 grams of diced braising steak
A handful of shallots
A handful of button mushrooms
50 grams of smoked bacon lardons
1 teaspoon of mixed dried herbs
1 bay leaf (optional)
2 beef stock cubes
1 large glass of red wine
Salt and pepper to taste
1 tablespoon of olive oil
Heat the oil (to medium heat) in a frying pan. Add the shallots and mushrooms, fry/sauté until golden brown, Remove from pan into oven proof casserole dish.
Add bacon lardons to pan and cook until they are lightly browned, add to casserole dish.
Finally put diced beef into frying pan and lightly brown each side of cubed beef then put into casserole dish.
Make up the beef stock to approx. half to three quarters of a pint, but the red wine should make up about half of the liquid.Bring to a gentle simmer in the frying pan and add the mixed herbs, salt and pepper to taste.
Pour over the ingredients in the casserole dish, add your bay leaf (optional). Cover and cook for approx. two to two and a half hours at Regulo 4 Electric 180 stirring after the first hour. Serve with steamed broccoli and white cabbage or vegetables of your choice.
Very delicious, very easy to make and very low carb.
Hope you enjoy it.
If you may be looking for a vegetarian version, why not have a look at this Mushroom Bourguignon with Celeriac Mash, see the details here
Did you know that a recent study of children and teens in the U.S. has shown that individuals in these age groups depend on their intake of beef for the following key nutrients and in the following amounts.
Vitamin B12: beef provides 14-21% of this B vitamin to U.S. children and teenagers
Zinc: 13-19% of this mineral is provided by beef to these age groups
Vitamin B3: U.S. children and teens receive 6-10% of their vitamin B3 from beef
Vitamin B6: 5-8% of this vitamin is provided by beef to these age groups
All the best Jan