Directions

1. Season the diced beef generously with Lane’s BBQ French Onion Rub.

2. Heat a large heavy-based pot over medium-high heat with a drizzle of oil.

3. Sear the beef in batches until browned on all sides. Don’t overcrowd the pot, as this will help the beef get a nice crust. Remove and set aside.

4. Add the chopped bacon to the same pot and cook until crispy and the fat has rendered down.

5. Remove the bacon and set aside with the beef, leaving the bacon fat in the pot.

6. Add the onions and carrots to the pot and cook for 5–7 minutes, or until softened.

7. Stir through the tomato paste and cook for 1–2 minutes to deepen the flavour.

8. Pour in the red wine and scrape the bottom of the pot to lift all the flavour.

9. Add the beef stock, then return the seared beef and bacon back into the pot.

10. Add the thyme sprigs and bay leaves, then bring everything to a gentle simmer.

11. Reduce the heat to low, cover with a lid and cook gently for around 1.5 hours.

12. While the beef is cooking, toss the mushrooms with a little oil and a light coating of Lane’s BBQ French Onion Rub.

13. Roast the mushrooms in the oven at 200°C until golden, then add them to the pot.

14. Continue cooking on low heat for another 2.5–3.5 hours, or until the beef is fork-tender and the sauce has reduced into a rich gravy.

15. Remove the thyme sprigs and bay leaves.

16. Taste and adjust with extra Lane’s BBQ French Onion Rub if needed.

17. Serve hot over creamy mashed potatoes.