Beef Casserole

Method

1. 1Lightly oil and season beef and sear in combi oven set on bake at 250°c for 10 minutes, stirring once.
2. 2In a thick-bottomed pan, add the oil and sauté bacon lardons, celery, onions, garlic and carrots. Cook on a medium flame for 4-5 mins or until they soften.
3. 3Deglaze the pan with the red wine and add tomato puree and crushed tomato.
4. 4Place mixture into a GN tray. Whisk water with the gravy mix and the beef booster. When combined, add this to the tray, and then add the beef and bay leaves. Cover with foil. Place the tray in the combi oven on steam bake (70% steam), 92°c temp overnight.
5. 5When finished, remove from the combi and hold above 60°c until ready to serve in either a bain marie, under bench oven (set on low) or in the combi oven on 65°c.
6. 61 hour before serving add sliced mushrooms and stir through.
7. 7Taste and season the dish with salt and pepper. Add the parsley just prior to serving.