Slow-Cooked Beef Showdown

By Andy Cooks · 180 min

Ingredients

Instructions

1. Heat the olive oil in a heavy-based pot over medium heat.
2. Cook the bacon for 5 minutes, stirring, until crisp. Remove with a slotted spoon and set aside in a bowl.
3. Season the beef with salt, then brown it in batches in the pot. Set aside with the bacon.
4. Add the carrots, celery and diced onion to the pot and cook for 5 minutes until softened, scraping the base.
5. Add 4 of the garlic cloves and cook for 1 minute, stirring.
6. Add the bay leaves, thyme and tomato paste and stir.
7. Sprinkle in the flour, stir well and cook for 2 minutes to brown.
8. Return the bacon and beef to the pot, season with salt and pepper, add the wine and stock cube, and bring to a simmer. Cook until reduced by half, about 5 minutes.
9. Add the pearl onions and beef stock, bring to a boil, then reduce to low, cover and simmer for 1.5 to 2 hours, stirring occasionally, until the meat falls apart.
10. Melt the butter in a large frying pan over medium heat. When it foams, add the remaining garlic and cook for 1 minute until fragrant.
11. Add the mushrooms and cook for 5 minutes, shaking the pan to coat them in butter. Season with salt and pepper.
12. Add the mushrooms to the beef pot and simmer for another 3 to 5 minutes, stirring occasionally.
13. Serve the beef topped with parsley, with crusty bread or mashed potato.

Summarized from Andy Cooks's video. Watch it for the details.

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