• 800g diced stewing beef
• 250g O’Neills Dry Cure Bacon (rashers chopped or lardons)
• 2 onions, diced
• 3 garlic cloves, finely chopped
• 1 celery stick, finely diced
• 1 tbsp tomato purée
• 1 tbsp seasoned flour
• 1 tbsp cornflour
• 1 tsp of mixed dried herbs
• 500ml red wine
• 150ml beef stock
• 2 carrots, sliced
• 8 mushrooms, sliced
• Olive Oil

1. Heat oil in a heavy pan and add in the bacon lardons. Cook until coloured and then transfer to a large casserole dish.
2. Next, cook the onion, garlic & celery in pan until soft and translucent. Add in tomato purée and cook for a minute before removing to the casserole dish. Brown the beef in batches on the oiled pan and then transfer each batch to the casserole dish.
3. Mix meat, lardons & vegetables together and sprinkle in seasoned flour and herbs.
4. De-glaze the pan by pouring in the wine and stock and bring to the boil ensuring to scrape up any tasty bits from the pan. Boil for a couple of minutes and then pour into casserole. Add in the carrots & mushrooms.
5. Cover casserole dish and bake in oven at 160° C for about 2 hours, until meat is very tender.
6. At the end of cooking add blended cornflour to thicken up the sauce.

Serve with mashed potatoes.

by Eugene O’Callaghan, Executive Chef, Kelly’s Resort Hotel & Spa, Rosslare.