This recipe I got from a 1973 book about Australian Wines from my mother in law. This is a second time I am making it and it’s amazing. Takes the whole day to make it, so Sunday is perfect for it. I would call it a luxury dish, as ingredients and time are costly. If anyone is going to make it, please let me know.
Red wine- 2 cups
Olive oil- 1/2 cup
Mixed herbs-1 teaspoon
Soy sauce-1 tablespoon
Steak- 1.5 kg cut in 5-6cm cubes
Beef stock-1 cup
Mix all marinade ingredients and let it sit for 15 minuets.
Mix steak in a marinade and leave it for 4-6 hours.
Take a meat out of marinade, dry it, coat it in flour, salt, pepper mixture and fry it in a pan till slightly browned .take it out.
In a same pan add 1 cup of a strained marinade liquid and scrape the bottom. Add the rest of the marinade, stock and meat. Cook on a low heat for 1 hour.
Add the carrots, onions and mushrooms, cover and cook for 2 hours on a low heat.
I like it with roast potatoes or fries , but rice works well as well.