Preheat the oven to 350 degrees F (180 degrees C).
Put the pan on the hob with a good glug of
Cooking Oil (as needed)
and add the
Beef Chuck (14 oz)
, turning often until browned all over. You may need to do this in a couple of batches as they need space - otherwise, they'll steam and stick to each other.
Remove the beef and put into a bowl.
Balsamic Vinegar (1 Tbsp)
in next, together with the
Garlic (2 cloves)
and cook over a low heat until the onion softens. It'll take 5 minutes or so and add more oil and/or a splash of water as needed to keep the garlic from burning.
When the onions are softened but not browned, tip the beef back into the pan and add the
All-Purpose Flour (1 Tbsp)
, stirring all the time. Once all combined, add the
Red Wine (1 1/2 cups)
Canned Tomato Purée (2 Tbsp)
Bay Leaf (1)
Dried Thyme (1 tsp)
Chicken Stock Cube (1)
, stirring all the time, and then top up with some water.
Bring to a simmer and add the
- this will probably decrease the heat, so bring back to a simmer and then - if using a different pan for the oven, transfer into the ovenproof pan.
Put a lid on the ovenproof pan or your casserole dish and put into the oven. Cook for 1 1/2 hours.
Remove from oven, stir and season with
Salt (to taste)
Ground Black Pepper (to taste)
, and return for another 30 minutes.
While this is cooking, saute the
Wright® Brand Smoked Bacon (3 slices)
in a pan, and then the
Mushrooms (1 handful)
in the same pan in the lovely bacon juices. Remove the casserole from the oven and stir in the bacon and mushrooms, and sprinkle with chopped
Fresh Parsley (to taste)