- 1 tbsp rapeseed oil
- 1kg braising steak, with some fat or Chuck/ Skirt, Shin, cut into large pieces.
- 2 onions, finely sliced
- 3 cloves garlic, minced
- 200g button mushrooms, whole
- 50g watercress
- 1 tbsp plain flour
- 2 tbsp tomato puree
- 500ml red wine
- 500ml rich beef stock
- 4 bay leaves
- 10g parsley stalks
- 3 sprigs thyme
- Salt & black pepper
1This is best made the day before you want to serve to allow the flavours to develop. Preheat oven 115C.
2Heat the oil in a large casserole dish over a medium high heat. Mix the flour with a little salt and use to coat the beef.
3Brown the beef in 4 batches on all sides, waiting until the meat releases itself from the pan with ease. Do not overcrowd the pan or else the meat with steam instead of caramelising.
4Remove with a slotted spoon to a plate to rest.
5In the same pan, add the onions and a small splash of water. Scrape the base of the pan to release the crusted pieces and reduce the heat to medium. Cover and sweat the onions for 10 minutes or until soft, translucent and sweet.
6Add the garlic and the mushrooms and cook for 4-5 minutes more or until the mushrooms begin to caramelise and lose their moisture.
7Add the tomato puree and cook out, stirring for 2 minutes. Add the meat back to the pan and pour in the wine. Increase the heat and bubble for 3-4 minutes or until reduced by 1/3.
8Add the stock and tie the bay, parsley & thyme in a bundle with string. Add this to the pan along with the watercress.
9Cover with a lid and pop into the oven for 3 hours.
10Check the meat, it should easy yield to a blunt fork. When done, remove and allow to cool to room temperature. Chill in the fridge overnight.
11The next day, bring the stew back to room temperature before heating in a low oven until hot through. Taste and adjust the seasoning with salt and pepper as the flavours will be more mature by now.
12Serve with pillows of mash and green vegetables.