Beef Nicoise Style

by Frank

Favourite Provence dish.

Ingredients.

• 2 Tbsp Olive Oil
• 2lb Chuck Steak cut into 1½ inch pieces
• 1 Tsp black pepper
• 1½ Tsp Salt
• 8 oz chestnut mushroom quartered
• 1 large red onion, chopped small
• 3 medium carrots, cut into ½ inch pieces
• 6 garlic cloves, smashed
• 250ml Dry Red Wine
• Bouqeet Garni, include 2 Bay leaves
• 12 oz Baby potatoes
• 1 pint Dark Beef Stock
• 2 Tbsp Plain Flour
• 12 Small shallots, peeled
• 2 Tbsp Whole Grain Mustard
• 1 Tbsp Red Wine Vinegar
• Chives to garnish
• *See note: Grated Parmesan or Grated lemon zest

Method

1. Heat 1 Tbsp oil in large frying pan over medium-high heat.
2. Sprinkle beef with salt and pepper.
3. Add half of the beef to the pan and cook until browned.
4. Transfer to slow cooker and repeat with remaining half.
5. Add mushrooms to pan and cook until browned. About 5 minutes. Refrigerate, needed later.
6. Add red onion and carrots to pan. Cook for 5 minutes until browned.
7. Add Garlic and cook for one minute more.
8. Add red wine and cook until half evaporated.
9. Stir in bouquet garni, potatoes, shallots and ¾ pint beef stock.
10. Cover and cook on LOW for 7 hours.
11. Whisk together the flour and remaining beef stock in small bowl.
12. Stir in mushrooms, mustard and red wine vinegar into beef mixture.
13. Increase slow cooker heat to HIGH and cook, uncovered until thickened, about 15 minues.
14. Discard bouquet garni.
15. Ladle into bowls and serve with crusty bread.
16. *Note: For extra authenticity add either some grated parmesan or grated lemon zest here.