- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 large onions, sliced into rings
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 garlic cloves, halved
- 3 tbsp plain flour
- 600g piece beef skirt or slices of shin, cut into large chunks
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 2 tbsp olive or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 3 bay leaves
- 400ml red wine
- 1 tbsp tomato purée
- 300ml strong beef stock
- 250g mushrooms, halved (we used small Portobello mushrooms)
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- chopped parsley, to serve (optional)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
Heat the oil in the same casserole dish you cooked the onions in (there’s no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat – if it’s tender, remove from the oven. If it’s still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.