FRENCH PROVINCIAL CASSEROLE
 
SERVES 6 - 8 

2 oz butter 
2 tablespoons olive oil 
3 lb round steak, cubed 
4 oz bacon, diced 
1 clove garlic, crushed 
16 small pickling onions 
2 tablespoons all purpose flour 
1 cup red wine 
1 cup beef stock 
2 tablespoons brandy 
2 tablespoons tomato paste 
8 oz mushrooms

Heat butter and oil in pan over a medium flame, add 
steak and brown well. Remove steak, add bacon, garlic 
and onions and cook 5 minutes. Sprinkle flour over 
onions, return beef and stir to combine. Add remaining 
ingredients except mushrooms and bring to a boil. 
Cover with lid and cook indirectly on low for 1 hour. 
Add mushrooms and additional stock if needed and cook 
a further 30 - 45 minutes.

Alternatively the covered pan can be placed directly over
burner on low and cooked for 1 hour. Add stock during the 
cooking period if needed.