A classic recipe to warm you up after a brisk winter walk.
You’ll find Pheasant in abundance over the autumn and winter months, but outside of the game season, this recipe works well with our delicious free-range chicken breasts.
1 kg of blade of beef, diced into large cubes available from our Chiswick and Chelsea stores.
2 shallots, finely chopped
2 tbsp plain flour
500ml red wine
250ml beef stock, available from our Chiswick and Chelsea stores.
1 bouquet garni
200g chestnut mushrooms
4 carrots, peeled and chopped
150g peeled baby shallots or frozen button onions
Heat some oil in a large lidded frying pan and brown off the blade steak and diced shallots for 4-5 minutes until golden brown on both sides.
Add in the flour, coating the meat and cook for a further two minutes.
Gently pour in, a little at a time, your beef stock and red wine and bring to a simmer. Add the bouquet garni, cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.
In a separate frying pan add some oil and gently fry your baby shallots or onions for 4-5 minutes until just golden-brown.
Add the browned shallots or onions, chestnut mushrooms and chopped carrots to the beef mixture and cook for a further 20 minutes. Season to taste, and serve.