From the team of chef's at the University of Nottingham

Serves: 4

Cook time: 3hr 30mins (2hrs prep time)

Difficulty: Hard

A rich, slow-cooked French classic with tender beef, smoky bacon, and deep red wine flavours, taken directly from a past catered halls menu!

Ingredients

• 600g Beef Chuck, diced

• 240ml Cabernet Sauvignon or other dry red wine

• 2g Chopped garlic (about 1 clove)

• 1g Dried thyme (about ¼ teaspoon)

• 16ml Vegetable oil (about 1 tbsp)

• 200g Diced onions

• 1.2L Water (or as needed to cover beef)

• 160g Streaky bacon, cut into lardons

• 160g Diced carrots

• 160g Button mushrooms, halved if large

• 160g Silverskin onions

• 12g Gravy granules (for thickening, optional)

• 8g Fresh parsley, chopped (for garnish)

Method

1. Marinate the beef:In a bowl, combine the beef, red wine, garlic, onions, and thyme.Cover and refrigerate overnight (or at least 2 hours for a quicker version).
2. Prepare the beef:Drain the beef from the marinade, keeping the wine liquid for later.Heat vegetable oil in a large pan over medium-high heat.Sear the beef until browned on all sides.
3. Slow cook the beef:Add the retained marinade back into the pot with the beef.Pour in enough water to just cover the beef.Bring to a boil, reduce heat, cover, and simmer for 2.5 hours until tender.
4. Prepare the vegetables:In a separate pan, fry the bacon lardons until slightly crispy.Add the carrots, mushrooms, and silverskin onions, sautéing until just tender.
5. Final simmer:Add the bacon and vegetable mixture into the beef pot for the last 30 minutes of cooking.If needed, thicken the sauce with gravy granules.
6. Add the bacon and vegetable mixture into the beef pot for the last 30 minutes of cooking.
7. If needed, thicken the sauce with gravy granules.
8. Garnish & serve:Ensure the dish reaches a core temperature of +75°C before serving.Sprinkle with chopped parsley and serve with mashed potatoes, rice, or crusty bread.

This dish was inspired by the food served on campus. Sign up for your MealPass to make the most of catering on campus, even if you're not in catered halls.