Rich braised beef with melting onions

Hi, please bare in mind we haven't tested this in the Good Food kitchen but if we were to hazard a guess it would be 140C/120C/fan for 2-2hrs 30 mins or until the meat is tender. Thanks

Gorgeous - it was so tender that the beef just fell apart. I dusted the beef with flour, salt & pepper, browned the beef first and removed it. I added 500g carrots cut in big chunks when caramelising the onions, then added the beef & its juices back in when it says to add it in the recipe.

Love this! It tastes so good and the steak just falls apart. I add carrots instead of mushrooms and a bit of steak seasoning to my steaks about an hour or two before cooking. I cook this at least once or twice a month now it's so good.

This recipe is amazing! It is one of those favorites that will warm your heart, tummy and toes and bring you and yours sheer delight. I browned the meat in fry pan before adding it to my casserole dish. I also left it in the oven for 2 1/2 hours until the steaks fell apart. My husband loved it served with mashed and sprouts. It is a keeper and I will make it again.

I added anchovies when I did this again. Big difference

I followed this recipe exactly and the meat turned out like old boots! Quite upset because even though it was a cheap cut, it cost me a fair bit and had to be chucked in the bin

Great recipe. Just used stewing beef and left on the hob for 3 hours whilst I went out. Beef fell apart - beautiful !! Served with buttery mash and horseradish sauce. Mmmmmmm!!!

Delicious. I used beef cheeks instead

Hi, everyone! When I checked after 2 hours, all the caramelized onions got stuck at the bottom of my casserole..what went wrong? Buy it tasted great--though a bit dry.

Made this for this evening's Sunday meal, and it goes straight into my file of "use again" recipes. It's absolutely delicious! I couldn't get nice whole braising steaks, but managed to pick up lean braising steak chunks. I actually dusted them in seasoned flour and then fried them off so that they were browned all over, then put them aside while I did the onions, garlic etc. Then I added the beef back to the pan as I added the stock, and the casserole was seasoned well at this point. Still gave it all 2 hours. The result was a really tasty casserole with steak that absolutely melted in the mouth. The mushrooms made it so rich and dark. Served with mashed potato and steamed Savoy Cabbage and organic Carrots. Yum, yum, yum.