Ingredients
500g Chestnut mushrooms
500g closed cup white mushrooms
X5 red carrots
X2 red onions
X6 large garlic cloves
250g smoked lardons or pancetta
500g beef – (I used a thin ribeye cut)
Butter 100g
Salt and pepper
Red wine (I used a Merlot)
Beef bouillon paste
X2 large pieces of bone marrow
You will need an oven and a slow cooker but if you do not have a slow cooker you could cook this in a large pan over a low heat.
Pre heat your oven to 200dc
While it is reaching temperature prep your vegetables and meat.
De-stalk and quarter cut all of your mushrooms.
Wash – top and tail and thickly cut your carrots.
Peel and thickly dice your two red onions.
Peel and slice your garlic cloves into thick chunks.
Dice your beef removing any large portions of fat but leaving some for flavour.
**Put your bone marrow pieces onto an oven tray and roast them in the oven for 20-25 mins, place into the slow cooker pot or pan and allow to sit and cool.
Once your bone marrow pieces have cooled start layering your slow cooker pot –
On top of the bones place a sprinkling of beef bouillon paste, couple of handfuls of mixed mushrooms, a few handfuls of carrots, a layer of beef and lardons, a handful of garlic and onions, a good thick chunk of butter and a good spinking salt and pepper and– layer this twice in the slow cooker and finish off with a good glug of red wine (I used around 250ml a large UK glass)
I then placed my slow cooker pot into the fridge overnight and kindly asked Nick to take it out and put it into the slow cooker the following day on the Auto setting where it cooked for 7 hours before being served at lunchtime.
You could also cook this on a low setting for longer 8 hours and don’t forget if you don’t have someone around to turn the slow cooker on for you or if you are busy – timer switches can be really handy to help operate your slow cooker.
I served ours with dauphinoise potatoes and fresh baked baguette however it does go great with mashed potatoes.
If you want to make the dish richer in taste, I can recommend adding in a vegetable stock cube, a couple of teaspoons of wholegrain mustard, a large dash of port and a large spoon of runny honey.
If you are cooking this in a casserole dish, start by pre-cooking your bone marrow in the oven then adding you bone marrow to the casserole dish and slowly simmering it down with a little water over a low heat so it releases the bone marrow juice into the pan, then add the onions and garlic and let them sweat down, followed by the steak and lardons – once again allowing it to slow cook ideally with the lid on the dish. You may wish to add the butter, the bouillon paste, a cup of water and a good dash of red wine and the salt and pepper early to allow for more of a broth before adding the carrots and mushrooms. Cook slowly on a low heat for as long as possible until the carrots are tender.
I hope you enjoy this recipe, happy cooking!
Clare x
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