INGREDIENTS
1 kg diced Butcher Co. beef
4 rashes Butcher Co. double-smoked bacon, rind removed and thinly sliced
4 Kalfresh carrots cut into 2cm chunks
1 large shallot, quartered and sliced
4 Wickham Farms potatoes, peeled and cut into 2cm chunks
4 sweet baby capsicums sliced
1 cup white wine
1 tbsp rice flour
2 tbsp Darling Fresh Wood Smoked Seasoning
3 tbsp tomato paste
2 cups beef stock
3 bay leaves
2 large sprigs Riverdale Herbs Rosemary
METHOD
Preheat oven to 150°C.
Remove rind and excess fat from bacon. Preheat a heavy based cast iron pan, or similar, over medium heat and render the fat from the bacon rind until brown and crispy. Remove from pan.
Add sliced bacon, onions, capsicums and carrots to the frying pan and sauté for 5 minutes until lightly coloured.
Remove from pan. Mix the tomato paste with the beef stock. Mix the rice flour and spice mix together and coat the diced beef. Brown the spiced beef in two batches in the pan over medium heat (add a little oil if necessary).
Remove the beef when browned.
Deglaze the pan with the wine and then add the bacon/ carrot and beef back to the pan with the stock, bay leaves and rosemary.
Stir to combine well.
Cover with a lid and place in the oven for 2.5 hours - check every hour and stir thoroughly.
Remove from the oven and serve with mashws potato, pasta or rice.
Slow-cooker tip: if you prefer using a slow cooker then you just need to reduce the stock by one cup.
