3 tbsp sunflower oil
1,6kg chuck or braising steak, trimmed and whole
3 large red onions, chopped
3 carrots, diced
4 sticks of celery, diced
250g lardons or diced pancetta
2 bay leaves
2 tbsp tomato purée
2 tsp sugar
30g dried mushrooms, soaked in 350ml boiling water for 10 minutes
700g large vine tomatoes, peeled and finely chopped
1 bottle Chianti or red wine
1 beef stock cube
800g baby potatoes
40g flat-leaf parsley, chopped
For the spicy baguettes:
40g hot sweet peppers, drained
3 tbsp Parmesan, grated
4 small baguettes
- In a casserole dish, heat 1 tbsp oil and brown the beef all over; transfer to a plate. Add the remaining oil to the pan and cook the onion, carrot, celery, lardons and bay leaves for 10 minutes. Add the tomato purée and sugar and cook for 1 minute, stirring.
- Drain the mushrooms in a sieve lined with kitchen paper, reserving the water. Lift the mushrooms out of the sieve to leave behind any grit and add to the pan with the drained water. Add the tomatoes, wine and stock, bring to a simmer, cover and cook on a very low heat for 3 hours, stirring occasionally.
- Remove the beef from the pan and shred, using forks. Return to the pan, add the potatoes and cook for 1½ hours more, loosely covered.
- For the baguettes, whizz the butter with the peppers and Parmesan. Heat the baguettes according to instructions. Slash and spoon a little butter into each slash. Bake in a hot oven for 10 minutes until golden.
- Stir the parsley into the stew and serve with the baguettes.