for 4 servings
- 2 tablespoons
- 26 ounces
stewing Beef (Chuck)
- ½ cup
diced Bacon (streaky, American)
- 11 ounces
Garlic cloves (crushed)
- ¼ cup
Brandy (or cognac)
- 2 cups
robust Red wine
- 2 sprigs
Heat the oven to 150°C (130° fan) 300°F gas 2.
Heat the oil in a large frying pan and brown the meat cubes in batches. Put into a baking dish.
Add the bacon, onions, parsnips, carrots and garlic to the pan and cook briefly until just browned. Put into the baking dish.
Pour in the brandy and red wine. Season to taste with salt and pepper and stir everything together. Cover tightly and cook for 3-3 1/2 hours until the meat is very tender.
Garnish with thyme sprigs to serve.