Beef Casserole

When the weather is chilly and you want a comforting and warming dinner, this casserole fills that role perfectly. It also takes very little of your attention, since most of the cooking is done in the oven.

• 700g/1lb 9oz Chuck Steak (or similar braising steak) trimmed of excess fat and cut into 3-cm/1¼-in chunks
• 2 tbsp Olive Oil or Beef Tallow
• 2 Onions, thinly sliced
• 2 Tbsp flour
• 2 Tsp dried mixed herbs (Dried mixed herbs combinations can vary, but typically this herb blend consists of marjoram, basil, oregano and thyme. Some blends also contain parsley and sage. Choose your favorites)
• 150ml/5fl oz red wine
• 450ml/16fl oz beef stock, made half strength
• 2 tbsp Tomato Paste/Purée
• 1 bay leaf
• 3 carrots (about 300g/10½oz), peeled and thickly sliced
• 300g/10½oz closed cup mushrooms, sliced
• sea salt and freshly ground black pepper
• handful fresh flat leaf parsley, roughly chopped, to garnish

1. Preheat the oven to 350F/180C. Season the beef well with salt and pepper. 
2. Heat half of the oil in a large casserole dish in two batches for 2–3 minutes, or until browned on all sides. Transfer the browned beef to a bowl using a slotted spoon or spatula once each batch is done. 
3. Add the remaining oil and the onions to the casserole and fry over a medium–high heat for 4–5 minutes, or until lightly browned. Add the beef back into the casserole and sprinkle with the flour and dried herbs. Stir well together.
4. Pour the red wine and stock into the casserole and add the tomato purée and bay leaf. Stir well and bring to a simmer. Cover with a lid and cook in the oven for 1½ hours. 
5. Carefully remove the casserole from the oven and stir in the carrots and mushrooms. Cover and bake for a further 45 minutes, or until the beef and vegetables are just tender.