Ingredients (serves 8)

• 1kg Chuck Steak or Gravy Beef
• 1/4 Cup Plain Flour
• 1/4 Cup Olive Oil
• 60g Butter
• 2 rashers Bacon cut into strips
• 2 Large Brown Onions - Diced
• 2 cloves Garlic
• 2 Carrots - sliced
• 2 Celery Sticks - sliced
• 1/4 cup Port or Red Wine
• 2 cups Beef Stock
• 2 tbls Tomato Paste
• 1 Bay Leaf
• 1 Sprig of Thyme
• 1 piece lemon peel
• 1 cup Mushrooms - sliced

Method

1. Trim meat of all extra fat and cut into 2cm dice. Heat half the oil and half the butter in a large heavy based pan over medium heat. Toss meat in a plastic bag with flour and salt and pepper, toss well to coat. Brown the meat in batches for a few minutes until browned on all sides. Transfer meat to a 3 – 4 litre casserole dish.
2. In the same pan, add bacon and onion and sauté in remaining oil and butter for 2 minutes. Add garlic and sauté a further minute. Add carrots and celery and sauté until golden, then pour over meat in casserole dish.
3. Place pan back on heat and turn up the heat to high. Pour in the port – it will sizzle and bubble. Scrape up the pan bits and stir into the liquid. Add the red wine and cook off alcohol for about 2 minutes, then add tomato paste and stock and bring to the boil. Pour onto meat and add bay leaf, thyme and lemon peel.
4. Cover with two layers of foil or a heavy casserole lid and cook in oven for 2 and a 1/2 to 3 hours. After 2 hours, check the meat for tenderness, and stir the casserole to make sure everything gets coated by the thickened sauce. After 2 1/2 hours, remove lid or foil completely and remove lemon peel. Add mushrooms and parsley, cook for a final 20-30 minutes. If using a slow cooker, you can cook this on low for 6 – 8 hours.