Saturday, 2 June 2012


When was the last time you put food in your mouth and had to close your eyes and groan in appreciation? It doesn't happen very often in our house when I cook, but I am happy to say I cooked a winning dish recently.

My 2012 TO DO LIST included learning how to cook 4 new dishes, so this is the dish to start it off.

My mother actually cooked the dish for us first, and by the end of the week hubby was begging me to give the recipe a go. He even used the puppy dog look.

So I begged and borrowed my Mum's recipe and set off to the Supermarket with a list of ingredients in hand. I love recipes that don't require things I don't ordinarily use, or wouldn't use for any other dish. So this recipe is great, as I am familiar with all of the ingredients.

Now I must warn you before revealing the recipe that in our household ingredients are not measured accurately, as we like to splash a bit in and maybe a bit more. Luckily, this is a recipe that you can do that with and it still tastes great.

So the recipe we used was:

1.5 kg Diced Beef
2 tablespoons Olive Oil
175g Rindless Bacon, coarsely chopped
2 Medium Onions, finely chopped
3 Garlic Cloves, finely chopped
2 tablespoons Plain Flour
500ml Red Wine
2 tablespoons Tomato Paste
1 tablespoon Fresh Thyme, chopped
250g Button Mushrooms
1/3 cup Fresh Parsley, chopped
4 medium Carrots, roughly chopped
1 cup salt-reduced Beef Stock
salt and pepper to taste

Brown the diced beef in a large fry pan with olive oil. Remove the meat from the pan to rest.
Put bacon, onion and garlic in the pan to cook, stirring occasionally for 5 minutes or until golden brown. Add the flour and tomato paste. Cook, stirring for 1 minute. Gradually add the wine, stirring constantly, until well blended. Add the browned beef, thyme, parsley, carrot and mushroom, salt and pepper. Bring to the boil; reduce heat. Cook covered for 30 - 45 minutes or until meat and vegetables are tender.

This recipe can also be used in the oven.
Preheat oven to 180 degrees Celsius. Prepare the ingredients as above. Instead of bringing to the boil in the pan, transfer the mixture to an oven proof dish. Bake, covered for 2 hours.

The aroma that fills the kitchen with this recipe is mouthwatering.

Serve with vegetables of your choice, rice or just mash potato.