35g porcini mushrooms
900g rump of braising steak, left whole or cut into 2.5cm cubes
25g plain flour
4 tbsp sunflower oil
100g streaky bacon chopped
1 onion, roughly chopped
1 garlic clove, crushed
500ml red wine
600ml beef stock
1 bay leaf
2 tbsp tomato puree
400g chestnut mushrooms, halved
Soak the porcini in 50ml boiling water and set aside. Coat the beef in the flour and set to one side.
Heat half the oil in a large casserole dish and add the bacon. Fry over a medium heat for 5 minutes until lightly crisped. Remove from the pan and set aside. Add the remaining oil and cook the beef over a medium heat until well browned. Remove from the pan.
Add the onion and cook for 5 minutes, then add the garlic and cook for a further 2 minutes. Add the red wine, bring to the boil and simmer for 2 minutes. Return the beef and bacon to the pas add the stock, bay leaf and tomato puree. Bring to the boil, reduce the heat and simmer for 1 hour 30 minutes.
Add the chestnut mushrooms and porcini, along with the soaking liquid and cook for a further 45 minutes. Serve with garlic bread.