Braised Beef with Pancetta and Mushrooms

Name: Braised Beef with Pancetta and Mushrooms
Cook time: 210 min
Total time: 210 min
Cuisine: British
Ingredients: 175g smoked pancetta or smoked streaky bacon.cubed; 2 leeks. trimmed and thickly sliced; 1 tbsp olive oil; 450g braising steak. cut into 5cm pieces; 1 large onion. finely chopped; 2 carrots. thickly sliced; 2 parsnips. thickly sliced; 1 tbsp plain flour; 300ml red wine; 1-2 tbsp redcurrant jelly; 125g chestnut mushrooms. halved; Black pepper; freshly chopped parsley to garnish

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Cook: 210 mins

British Main Course

Ingredients

175g smoked pancetta or smoked streaky bacon.cubed
2 leeks. trimmed and thickly sliced
1 tbsp olive oil
450g braising steak. cut into 5cm pieces
1 large onion. finely chopped
2 carrots. thickly sliced
2 parsnips. thickly sliced
1 tbsp plain flour
300ml red wine
1-2 tbsp redcurrant jelly
125g chestnut mushrooms. halved
Black pepper
freshly chopped parsley to garnish

Accompaniment

Method

1
1. Preheat oven to 170 deg.Celcius, 150 deg. fan oven or gas mark 3. Fry the pancetta or bacon in a casserole for 2-3 mins. Add the leeks and cook for a further 2 mins. Remove and set aside.

2. Heat oil in the casserole and fry the beef in batches until golden brown. Remove and set aside. Add the onions and fry for 5 mins over a gently heat. Stir in the carrots and parsnips, fry for 1-2 mins.

3. Put the beef back into the casserole and stir in the flour to soak up the juices. Gradually add the wine and 300ml of water, then stir in the redcurrant jelly. Season and bring to the boil. Cover with a tight fitting lid and cook in the oven for 2 hours.

4. Stir in the leeks, pancetta and mushrooms, cover and cook for a further 1 hour. Serve sprinkled with chopped parsley.