Beef And Red Wine Casserole

• 2 tbsp olive oil
• 3 1/2 lbs chuck steak, trimmed and cubed
• 2 1/2 tbsp butter
• 12 None shallots, peeled
• 4 strips bacon, chopped
• 2 tbsp flour
• 1 cup beef stock
• 1 cup red wine
• 1/2 cup tomato puree
• 1/2 lb button mushrooms, halved
• 1 None bay leaf
• None None bread, to serve
• None None green beans, steamed, to serve

1. Heat 2 tsp of oil in a heavy-bottomed saucepan on high. Brown the meat in two batches for 2-3 mins on each side, adding more oil, if needed. Set aside.
2. Heat the remaining oil and butter in the same pan on high. Saute the shallots and bacon for 4-5 mins, until well browned. Add the flour and cook, stirring, for 1 min. Gradually stir in the stock, wine and tomato puree. Return the beef to the pan and add the mushrooms and bay leaf. Cover and bring to a boil. Reduce the heat to very low, and simmer for 1 hour. Uncover and simmer for 30 mins, or until the beef is tender and liquid has reduced slightly. Season to taste. Serve with bread and green beans.

olive oil, chuck steak, butter, shallots, bacon, flour, beef stock, red wine, tomato puruee, button mushrooms, bay leaf, bread, green beans

Taken from recipes-plus.com/api/v2.0/recipes/22626 (may not work)