Rub salt and pepper into the beef cubes and coat with flour.
The flour helps keep the flavor in and improve the texture of the cubes.
Set aside diced onion, sliced mushrooms, chopped potatoes, carrots and one slice of chopped streaky bacon.
In a pot, fry the chopped bacon with a tablespoon of butter.
Add diced onion and fry until soft.
Add the beef cubes and sear on all sides until brown.
Stir in the mushrooms, potato and carrots.
Add half a cup of red cooking wine, 3 tablespoons of tomato puree and 1 bay leaf.
Pour in beef stock enough for all the ingredients to be just submerged.
Add salt and pepper to taste.
Bring the stew to a boil and continue boiling for another 20 minutes.
Transfer from the stove to the thermal pot and leave for 1.5 hours.
After 1.5 hours, add more beef stock to replace the stock lost to evaporation and bring the stew to a boil on a stove once more.
Return back to thermal pot for at least another 1.5 hours to simmer.
Serve.
Summary of Ingredients: Serves 2
1 slice of streaky bacon chopped
300g of Beef Cubes
Half a large Purple Onion
3 Potatoes
2 Carrots
1 Punnet of Swiss Brown Mushrooms
1 Bay leaf
1 tablespoon of butter
Half cup Red Cooking Wine
3 tablespoons tomato puree
2 cups of Beef stock.
