This twist on a classic French dish is one that could just as easily be served at a dinner party as to the family. Serves 6
750 g topside or round steak, cubed
1/4 cup gluten-free plain flour, seasoned with salt and pepper
3 rashers bacon, rind and fat removed
12 pickling onions
250 ml red wine
500 ml beef stock
1 tsp dried thyme
200g button mushrooms
2 bay leaves
- Lightly toss the beef in seasoned flour, shaking off the excess. Cut bacon into 2cm squares.
- Heat large pan over medium heat, spray with oil and cook bacon quickly. Remove bacon and add beef in batches, browning well. Remove and set aside.
- Add onions to pan and cook until golden. Return bacon and meat to pan with remaining ingredients. Bring to boil, then reduce heat and simmer, covered, for 1 ½ hours, or until the meat is very tender, stirring occasionally.
- Remove bay leaves and serve with steamed vegetables.