This traditional French beef casserole is rich and full of flavour, the ultimate comfort food.
In a large mixing bowl, add flour and season with salt and pepper. Add beef and toss to lightly coat in seasoned flour, shaking off any excess. Meanwhile, heat half the butter and half the oil in a large saucepan over a medium-high heat. Add beef and cook for 5 mins until browned on all sides, remove and set aside.
Add pancetta and cook for 2 mins until lightly golden. Add the remaining butter and oil and reduce heat to medium-low. Place carrot, leek and shallots into the pan and cook until leeks and carrots have softened, about 5 mins. Add garlic, bay leaves and thyme and cook for a further minute. Add wine to the pan and boil for 8 mins to evaporate the alcohol.
Return beef to the pan along with 250ml of water and bring to the boil. Season to taste, reduce heat to a simmer and cover with a lid. Cook for 1 1⁄2 hours, or until beef is almost tender. Add mushrooms and cook for a further 30 mins.
Serve in large bowls with with mashed potato and steamed green beans.
50g plain flour
1kg beef casserole steak, cut into 5cm cubes
4 tablespoons olive oil
150g pancetta, cut into lardons
2 carrots, peeled, halved lengthwise, thickly sliced
1 leek, pale green and white part only, halved lengthwise, thinly sliced
12 small shallots, peeled, halved
2 cloves garlic, finely chopped
2 fresh or dried bay leaves
8 sprigs thyme, leaves picked
750ml red wine, such as burgundy
200g button mushrooms, quartered