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Ingredients

• 1.5kg/3lb5oz chuck steak, cut into 5cm/2in pieces

• 3 tbsp olive oil

• 1 large carrot, peeled and cut into chunks

• 1 large onion, peeled and cut into chunks

• 2 sticks celery, rough chopped

• 2 bottles red burgundy wine

• 2 sprigs fresh thyme

• 1 head garlic, cut in half horizontally

• 4 bay leaves

• 50g/2oz unsalted butter

• 225g/8oz whole piece of smoked bacon or pancetta

• 450g/1lb shallots, peeled

• 2 tbsp plain flour

• 375g/12oz chestnut mushrooms

• 290ml/½ pint fresh beef stock

• 5 tbsp brandy

• freshly chopped flatleaf parsley

Description

Rich And Rib-sticking, Antony Worrall Thompson’s Slow-cooked Supper Extraordinaire Is Well Worth The Wait.

BBC