1.5 kg chuck steak, cut into 5 cm chunks
1/3 cup plain flour, seasoned with salt and pepper
70 g PRÉSIDENT BUTTER
15 pickling onions, peeled and kept whole
150 g button mushrooms, keep whole or halve if large
100 g PRÉSIDENT BUTTER
200 g speck, cut into thick strips
2 large carrots, halved lengthways and sliced diagonally
1 large shallot, finely diced
4 garlic cloves, crushed
2 tablespoons tomato paste
4 sprigs of fresh thyme
2 bay leaves
750 ml red wine
3 cups beef stock
Salt and pepper to taste
Parsley and lemon zest to garnish
Fresh baguette and PRÉSIDENT BUTTER
Pre-heat oven to 160°C. Heat a large casserole pot over medium to high heat and add in 70g PRÉSIDENT BUTTER. Toss the meat through the seasoned flour and brown it off in batches. Place the browned meat into a bowl and set it aside.
Add another knob of PRÉSIDENT BUTTER to the pot and throw in the onions and mushrooms. Allow this to cook for around 5 minutes or until they are golden in colour. Transfer into a separate bowl and set aside.
Add 100g PRÉSIDENT BUTTER into the pot and allow to melt. Throw in the speck, carrots, shallot and garlic and cook for 5 minutes or until nice and golden. Reduce the heat to medium, add the tomato paste, thyme and bay leaves and cook for a few minutes. Return the beef back to the pot and pour over the wine and beef stock. Season with salt and pepper, give it all a good stir and allow it to come up to a simmer.
Place the lid on and pop it in the oven for 90 minutes. Remove from the oven and carefully add the onions and mushrooms and give it a stir. Place the lid on and return to the oven and cook for a further 1 ½ -2 hours or until the meat is beautifully tender.
Garnish with freshly chopped parsley and lemon zest, and serve with a fresh baguette smothered in PRÉSIDENT BUTTER. Enjoy!