• 2 tbsp oil
  • 2 tbsp plain flour
  • 1kg stewing steak/blade of beef, cut into large chunks
  • 175g pancetta
  • 2 shallots,finely chopped
  • 1 garlic clove, crushed
  • 50ml brandy
  • 250ml red wine
  • 350ml Freja Beef Bone Broth
  • 200g Baby chestnut mushrooms
  • 200g button onions (peeled but whole)
  • 2 bay leaves
  • 4 sprigs fresh thyme


  1. Heat the oven to 170°C/150°C fan/gas 3½.
  2. Season your flour then lightly coat your beef chunks in the flour..
  3. Heat the oil in a large, lidded casserole dish and add the pancetta. Fry till crispy and brown then remove from the pan.
  4. Add the beef in batches to brown and set aside.
  5. Add an extra glug of oil if needed then tip in the chopped shallots and garlic and fry until just softened.
  6. Pour in the brandy and deglaze the dish for a couple of minutes, making sure you scrape up all the bits from the bottom of the dish as that is where the flavour is!
  7. Add the red wine, Freja Beef Bone Broth, bay leaves, thyme and bring to the boil. Then return the meat and pancetta to the pan.
  8. Cover the dish, place in the oven and cook for approximately 3 hours until the meat is tender.
  9. Remove from the oven and check the seasoning at this point, adjusting to taste.
  10. Add in the mushrooms and button onions then return to the oven for another 20-30 minutes until the sauce has thickened up and is glossy.
  11. Remove the bay leaves and thyme stalks and serve.