Beef in Red Wine

Ingrédients

• 1 cuillère à soupe, émietté bay leaf
• 1 pincée pepper
• 1/2 cuillère à café, feuille thyme
• 1 pincée salt
• 3 cuillères à soupe olive oil
• 4 oz bacon
• 2 gousse garlic
• 1 tasse, morceau ou tranche mushrooms
• 1 tasse, tranché onions
• 15 fl oz red wine
• 2 lbs chuck beef steak
• 100 g shallots
• 10 g flour

Directives

1. Chop the chuck steak into 2" chunks.
2. Add 2 tbs of the olive oil to a large heavy based oven proof pan and when sizzling hot add small batches of the meat to sear. Set aside onto a plate when browned.
3. Add the sliced onion to the pan and brown. Take the pan off the heat, return the meat to the pan and sprinkle over the flour and stir to soak up the meat juices.
4. Add the red wine to the pan, stirring all the time. Add the thyme, chopped garlic cloves, bay leaf, salt and pepper
5. Cover the pan with a tight fitting lid and place into oven at 270° F (140° C) for 2 hours.
6. When the 2 hours cooking time is completed, fry the shallots and the bacon (cut into small strips) in the remaining olive oil. Add to the pan with the sliced mushrooms and return to the oven for a further hour.
7. Remove from oven and serve.