- Place the beef pieces in a bowl or container, add the chopped onion, carrots and peppercorns. Tie the thyme, parsley and bay leaf together with string to make a bouquet garni and add to the bowl. Pour over the red wine until the beef is fully submerged. Cover and refrigerate overnight.
- The next day, preheat the oven to gas 4, 180°C, fan 160°C. Remove the beef from the marinade then strain the liquid through a sieve and set it aside, keeping the onions, carrots and bouquet garni for the stew. Pat the beef very dry.
- Heat 1 tbsp of the olive oil in a heavy casserole and brown the beef in batches until deeply coloured. Remove the beef and set aside.
- In the same pot, add the reserved onions and carrots and cook for 5-7 mins until lightly caramelised. Sprinkle over the flour, stir to coat and cook for 1-2 mins, then add the tomato purée and mix through.
- Return the browned beef and any juices to the pot, add the bouquet garni, season, and pour over the strained marinade until the beef is just covered. Bring to a gentle simmer, cover and cook in the oven for about 2 hours, or until tender.
- Meanwhile, heat the remaining olive oil in a pan over a medium heat and fry the bacon lardons until lightly golden. Turn down the heat, add the shallots and cook for a few minutes until they take on colour, then add the mushrooms and sauté for a couple of minutes until browned. Set aside.
- When the beef is tender and the sauce has reduced, stir in the cooked bacon, shallots, and mushrooms. Return to the oven for 30 mins, uncovered. Take out the oven, remove the bouquet garni, the rib bones and shred the meat slightly. Season to taste and finish with the chopped parsley.
Tip: This recipe pairs perfectly with Seema's kale mash
Freezing and defrosting guidelines
Freeze stew only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more recipes from the Tesco Kitchen
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
