3 1/2 tablespoons olive oil
6 slices of Lamberts smoked bacon
1.5kg Lamberts Chuck Steak cut into 3cm cubes
Salt and pepper
2 Carrots sliced
1 large white onion or 10-12 little pearl onions
2 1/2 cups mushroooms sliced
2 cups of red wine (full bodied like burgundy)
2 cups of beef stock
1 tablespoon tomato paste
1/2 cup tomato passata or tomato sauce
1/4 cup flour
2 cloves garlic minced
1/2 teaspoon thyne
Preheat the oven to 180 degrees (350 F). In a large dutch oven over medium heat add olive oil and cook the bacon. Cook the bacon but not too crisp.
Salt and pepper the beef and sear on each side for 2-3 minutes. Remove from the dutch oven.
Add the carrots, onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
Add the red wine to the pan scraping all the goodness down the sides and allow to deglaze. Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf. put a lid on the pot and let it simmer in the oven for 1 1/2 hours until the beef is tender or see stovetop instructions.
USE THESE INSTRUCTIONS IF ONLY COOKING USING A STOVE TOP Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2 - 2 hours or until beef is tender.
Serve with mashed potatoes