Prep 35 mins
Cook 1 hr 30 mins
Found this last year in a magazine and it has been a favourite ever since. The cooking aromas fill the whole house with lovely meaty and spicy overtones. Suggest using a light red wine for the cooking, such as a Burgundy, so as not to overpower the delicate fragrance of the cinnamon
- 500 g braising steak, cut into 4cm pieces
- 300 ml red wine
- 2 crushed garlic cloves
- 2 cinnamon sticks
- 6 bay leaves
- 70 g cubed pancetta
- 30 g salted butter
- 6 small peeled shallots, left whole
- 12 baby carrots
- 8 prunes
- 1 tablespoon plain flour
- 300 ml beef stock
- Place the meat, garlic, cinnamon, bay leaves and wine into a bowl, cover, and leave to marinate in the fridge overnight if possible, but if not then for at least 2 hours.
- Preheat oven to 150 C or Gas 2.
- Drain the meat, cinnamon & bay keeping all the marinade liquid to one side.
- Dry the meat on paper towels.
- Fry pancetta in a casserole over a medium heat until it starts to colour.
- Next add half the butter, the shallots, carrots, prunes and the cinnamon and bay. Fry gently until the carrots and shallots start to brown.
- In a separate pan, melt the remaining butter, brown the meat in batches, and add to the casserole.
- Add the flour and mix it in well, then add the saved marinade liquid and bring to the boil.
- Add the beef stock and bring back to the boil, cover and put in the oven for about 1.5 hours or until the meat is tender and the sauce has thickened.
- Remove from the oven and let it stand covered for 20 minutes, then serve with creamy mashed potato.