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1
Roughly chop the onions.
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2
Quarter the flat mushrooms if they are large then cover.
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3
Cut the rind from the streaky bacon and slice it into thin strips (lardons).
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4
Cut the stewing steak into 40mm cubes.
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5
Heat half the oil in a large flameproof casserole.
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6
On the boiling plate brown the stewing steak in batches till it is a dark chestnut brown; remove and keep hot in the simmering oven.
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7
Add in the bacon lardons to the casserole and fry till they are golden then add in them to the beef.
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8
Add in the remaining oil and cook the minced onions till they are golden.
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9
Add in the crushed garlic fry for 30 seconds then fold in the tomato paste.
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10
Cook stirring for 1 to 2 min then pour in the brandy.
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11
Bring to the boil and bubble to reduce by half.
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12
Remove the pan from the heat then add in the plain flour and mix till smooth.
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13
Pour in the red wine return to the boil and bubble for 1 minute.
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14
Return the stewing steak and bacon to the casserole then add in sufficient stock to barely cover the meat.
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15
Add in the bouquet gami.
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16
Bring to the boil then cover.
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17
Either cook on the grid shelf on the floor of the roasting ovenfor 30 min then transfer to the simmering ovenfor 1 to 2 hrs or possibly cook on the floor of the simmering ovenfor 4 hrs or possibly till the meat is tender.
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18
Add in the mushrooms during the last 20 to 30 min.
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19
Cook on the grid shelf on the floor of the baking ovenfor 1 1/4 to 1 1/2 hrs or possibly till the meat is tender.
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20
Add in the mushrooms during the last 20 to 30 min.
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21
To make the parsley croutes cut the ciabatta loaf into 5mm thick slices drizzle proportionately with extra virgin olive oil and bake in a roasting tin on the floor of the roasting ovenfor 5 to 7 min till golden.
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22
Place all other ingredients apart from the seasoning in a food processor or possibly blender and process till thoroughly combined; season to taste.
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23
Spoon the mix on top of the toasted ciabatta.
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24
Just before serving remove the bouquet garni and stir in the black olives.
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25
Serve immediately gamished with flatleafed parsley and accompanied by the parsley croutes.
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26
This is a hearty casserole which improves if eaten the day after it is cooked making it ideal for weekend entertaining.
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27
As an alternative to streaky bacon rashers and to save time look out for precut bacon lardons now sold in most at major supermarkets.
