Serves 4

2 tablespoons butter

1 kg diced beef (chuck or blade or similar)

Melt butter in a large pot and brown the beef all over.  Remove from the pot and reserve for now.

2 shallots, finely chopped

1 teaspoon minced garlic

12 small pearl onions, peeled, topped & tailed

1 large carrot, peeled and diced

2 stalks celery, diced

4 rashers bacon, diced

350g mushrooms, quartered

Sweat off in the butter for a few minutes until soft, then reserve with the beef.

2 tablespoons butter

2 tablespoons flour

Melt the butter and stir the flour in properly, cooking it over medium heat as a roux, until it just starts to colour slightly.

1-1/2 cups red wine

Add with the beef and vegetables, and simmer for five minutes.

2 cups beef stock

1 bay leaf

1/2 teaspoon dried thyme (or 1 teaspoon fresh)

1 sprig fresh parsley, chopped

2 tbsp Voodoo Moon’s Seven Gates of Hell chilli sauce

             (optional – or use Eternal Damnation for more fire!)

Add, stir well, cover and simmer in the oven, preheated to 180 degrees Celsius (350 F) approx

2 1/2 hours, until the meat is tender. 

1/4 cup Madeira (optional)

salt, freshly ground black pepper

Pour into the stew.  Finish by cooking for another ten minutes, then adjust seasoning to taste and serve in deep bowls with fresh bread.