- Oliveology olive oil
- Park Farm Jacob’s ladder
- Moon’s Green 300g pancetta
- Purton House 400g shallots, 400g chestnut mushrooms
- Chegworth Valley: 3 cloves garlic, 2 sprigs rosemary, 2 sprigs thyme
- Wild Country Organics 2 tbsp chopped parsley
- Brinkworth Dairy 50g butter
- 300ml red wine
- 400g chopped tomatoes
- 600ml beef stock
Add the beef pieces to a hot casserole pot with oil and fry all over to brown them off. Once browned remove from the pan and set aside.
Throw in the chopped pancetta and cook until crisp. Add the shallots and cook until soft, add the garlic, rosemary and thyme and cook for another two minutes.
Put the beef back into the pot and add red wine. Heat until reduced by half. Add the tomatoes and beef stock and then place in preheated oven (160C/325F/Gas 3) with the lid on for 2-3 hours.
When you are ready to serve take out the casserole pot and remove beef. Heat the dish on the hob to reduce sauce to a syrupy consistency.
At the same time heat the butter in a pan and add mushrooms, cook for 2-3 minute and add parsley. Add these both to the sauce.
Serve the Jacobs Ladder with sauce, mashed potato and baby carrots.