29 December 2012,10:20 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour

Cooking Time :
3 hours

Preparation Method :

  • Put the beef in a shallow dish. Mix together the wine, garlic, cloves, bay leaf, salt and pepper and pour over the beef.
  • Leave to marinate for 2 hours, stirring frequently.
  • Put the bacon in a heavy pan and heat gently until the fat begins to run. Drain the meat, reserving the marinade.
  • Add the meat to the bacon and fry briskly until browned on all sides.
  • Transfer the beef and bacon to a casserole. Pour in the reserved marinade, then add the celery, parsley sprigs and stock.
  • Cover and cook in a preheated moderate oven for 1 hour.
  • Add the onions and carrots. Cover and continue cooking for 30 minutes or until the beef is tender.
  • Add the mushrooms and peas and cook for a further 30 minutes. Remove the bay leaf and parsley sprigs.
  • Taste and adjust the seasoning, if necessary, then sprinkle with the chopped parsley.
  • Serve hot.


  • 1 kg chuck steak, trimmed of fat and cut into cubes
  • 500 ml dry red wine
  • 2 clove garlic, peeled and crushed
  • 4 cloves
  • 2 bay leaves
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 lean bacon rasher, derinded and diced
  • 4 celery stalks, chopped
  • 6 parsley sprigs
  • 300 ml beef stock
  • 10 small pickling onions, peeled
  • 8 carrots, peeled and sliced
  • 20 button mushrooms, wiped
  • 200 grams peas
  • Chopped parsley, to garnish

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