3 tbsp plain flour, well seasoned
500 g extra lean beef casserole steak, diced
1 tbsp olive oil
18 baby onions or shallot, peeled
4 carrots, peeled and diced
250 g chestnut mushrooms, halved
500 ml red wine
400 ml beef stock
2 thyme sprigs
2 bay leaves
2 tbsp flat-leaf parsley chopped
mashed potato, to serve
- Heat the oven to 160C/fan. Sprinkle the flour over the beef, and toss well. Heat 1 tbsp oil in a large casserole dish and fry the beef in batches until browned. Drain on kitchen paper.
- Add the onions, carrots and mushrooms to the oil, and fry for 10 minutes until the onions are turning golden and the carrots have softened. Add a splash of wine and stir to loosen the crisp bits at the bottom of the pan, before adding the drained beef pieces, the stock, herbs and the rest of the wine. Put on a tight-fitting lid with a layer of tin foil underneath the lid. Cook for 2 hours until the beef is tender and add seasoning if needed. Remove the meat and vegetables with a slotted spoon, and simmer the sauce on the hob to reduce and thicken it. Return the meat and veg to the pan and gently re-heat. Scatter over the parsley and serve with new or mashed potatoes.