Beef in Claret
1/4 lb lean bacon
6 to 8 small, young onions
two cups chopped button mushrooms Ingredients for the meat:
3lb stewing steak
4 tablespoons oil
5 cloves of garlic, crushed
2 tablespoons flour
1 bottle of fruity young claret (Burgundy or Beaujolais)
Salt and freshly milled black pepper
1 teaspoon sugar
Bunch of fresh herbs
Cutup and cook the bacon in a frying pan until it is lightly brown. Add the onions and cook uncovered for roughly ten minutes. Then add the mushrooms, stir, cover and cook gently for a further ten minutes.
Cut the stewing steak into cubes roughly 1½” square. Add the beef to the bacon, onions and mushrooms and begin to brown the cubes of meat. Add the garlic and sprinkle the flour over the meat. Stir from time to time.
Add wine, light seasoning and herbs. Cover and simmer for 3 hours or until the meat is tender. Serve with boiled potatoes sprinkled with chopped parsley or mashed potatoes.