- 1 tbsp vegetable oil
- 40g unsalted butter
- 1kg braising steak, cut into 4cm cubes
- 2 onions, finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, finely chopped
- 2 large carrots, cut into 2cm cubes
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 250ml dry red wine
- 500ml beef stock, hot
- 400g can chopped tomatoes
- 2 tbsp chopped fresh oregano or parsley leaves
In a large casserole, heat half the oil and half the butter over a high heat. When hot, brown the beef in 3 batches for 5 minutes per batch or until browned all over. Remove to a bowl using a slotted spoon.
Melt the rest of the butter in the remaining oil in the casserole over a low heat. Add the onions, celery, garlic and carrots. Cook, stirring, for 5 minutes, until the onions have softened.
Add the flour and tomato purée. Stir and cook for a further minute. Increase the heat and return the beef and its resting juices to the casserole with the wine and cook for 2 minutes or until you have a thickened sauce.
Reduce the heat to medium-low. Add the stock and the chopped tomatoes. Stir and season well. Cover and simmer for 1½–1¾ hours, removing the lid for the last 30-45 minutes and stirring occasionally, until the beef is tender and the sauce is thick. Stir in the herbs, adjust the seasoning and serve with mashed potato.
- You can vary the flavourings in this casserole by replacing the red wine with a rich, tasty ale such as Guinness or stout. Look out for chocolate stout, which creates the most delicious sauce when combined with beef.
Alternatively, you could try lamb leg steaks, cut into cubes, instead of the beef, and vary the vegetables – pumpkin is great if you’re using lamb.