About this recipe:This recipe was sent to me by a member of our social networking site http://thethermalcook.ning.com/ . Natalie bought a thermal cooker from me a couple of months ago and this was one of the recipes she has impressed her husband and friends by making in it. The brandy was not in the original but I have found it gives a great depth of flavour. You can of course leave it out if you wish.
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Method Prep:15min › Cook:3hr › Ready in:3hr15min
Heat the olive oil in the inner pot over a medium heat. Add the butter and let it melt. In two batches brown the meat in the inner pot. Once browned remove the meat and put to one side.
Add the garlic, onion, bacon, carrot and cook over a medium heat until the onion is soft. Mix in the flour and cook for one minute stirring all the time. Add the tomato puree and mix well using a little of the wine to loosen it if needed. Cook for 1 minute.
Put the meat back in, add the brandy, mushrooms and the bottle of red wine. Stir the mixture and if everything is not covered top up with beef stock. Add the bay leaves, pepper and small bunch of thyme.
Put on the lid and bring to the boil. Once boiling skim off any impurities that have formed on the surface. Then turn down the heat and simmer for 5 minutes.
Turn off the heat and put the inner pot into the out insulated container. Shut the lid and thermal cook and thermal cook without power for a minimum of 3 hours. Longer would be better.
Serve with potatoes and vegetables of your choice.
This dish just gets better if kept a day before eating.