- Chop the celery, carrot and onion in a food processor. Place butter and oil in a saucepan over medium heat. Seal the beef and then transfer to a bowl. Add the mushrooms and shallots to the pan, stirring until caramelised. Combine with resting beef.
- Add the chopped celery, carrot and onion to the pan. Then add thebay leaves, thyme and speck, cook over low heat for 5-6 minutes.Return the beef, mushrooms and shallots to the pan and add red wine and brandy. Reduce heat to low, cover and simmer for 1 hour, stirring occasionally. Season with salt and pepper and serve with fresh parsley.
- Serve with your favourite red wine of choice (we recommend a full-bodied Barossa or Hunter Valley Shiraz) and enjoy!
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