A slow-cooked French classic.
- PREP – 30 mins
- COOKING TIME – 3hrs 30 mins
- SERVINGS – Serves 8, (easy to freeze half)
- 1 stick of celery
- 3 carrots, peeled
- 2 leeks
- 2 onions
- 4 clove garlic, crushed
- 1 sprig of thyme
- 2 bay leaves
- 2 kg braising beef, in chunks
- 2 x 750ml bottles red wine, such as Cabernet Sauvignon
- 75 g plain flour
- 320 g cubetti di pancetta (smoked bacon works as well)
- 2 tbsp olive oil
- chopped parsley, to serve
- Slice the carrots into medium (approximately 2cm) pieces. Halve the leeks lengthways, wash, trim and slice into slightly longer pieces.
- Place all the ingredients, apart from the flour, pancetta and oil, in a large bowl, and cover with the wine. Cover with a lid or clingfilm and leave in a cool place for 2 hours (or overnight in the fridge).
- Preheat the oven to 140°C, or use a slow cooker. Remove the meat and pat dry with kitchen paper. In a bowl, season the flour and toss the beef in it, ensuring all pieces are covered.
- Fry the pancetta in a dry frying pan until golden. Remove the pancetta using a slotted spoon, leaving the fat. Brown the beef in the same pan in batches – use the fat remaining in the pan for the first batch and a little oil for the following batches. Transfer to an 8-litre ovenproof casserole (or 2 smaller ones), or the slow cooker.
- Add the marinade and pancetta and stir together.
- Oven – Bring to a simmer on the hob and boil for 2 minutes, then cover with a tight-fitting lid and transfer to the oven for 3 hours.
- Slow Cooker – cook for 6-8 hours
Serve with a sprinkle of parsley