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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 gtopside or round steak, cubed
1/4 cup gluten-freeplain flour, seasoned with salt and pepper
3rashers bacon, rind and fat removed
250 mlred wine
500 mlbeef stock
1 tspdried thyme
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.
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