Braised beef in red wine sauce

• butter↗25g g
• large onions2

  sliced into rings

• garlic cloves↗6

  halved

• plain flour↗3 tbsp tbsp
• beef↗600g g

  flank or chuck pieces, cut into large cubes

• olive or rapeseed oil2 tbsp tbsp
• bay leaf↗3
• red wine↗400ml ml
• tomato paste1 tbsp tbsp
• rich beef stock300ml ml
• mushrooms↗250g g

  halved (used small portobello mushrooms)

• chopped parsley↗

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 150°C (130°C with convection, gas 2). In a large, heavy, oven‑safe pot with a lid, melt the butter over medium heat. Add the onions and garlic, cook for 10 minutes until they begin to brown, then transfer to a small plate.

2. 2

   Place the flour in a large food‑grade plastic bag, add a generous amount of black pepper. Add half of the beef, shake to coat, then remove, leaving some flour in the bag. Add the remaining beef and shake to coat with the remaining flour.

3. 3

   Heat the oil in the same pot used for the onions (no need to clean it first). Add the beef and bay leaves and sear until the meat is browned on all sides. Pour in the wine and return the onions to the pot. Add the tomato paste and stock, stir and bring to a gentle boil. Cover and place in the oven to braise for 1 hour.

4. 4

   After 1 hour, add the mushrooms and return to the oven for another hour. Test the meat – if it is tender, remove from the oven. If still a bit firm, cook for another 30 minutes and check again. Serve, sprinkled with parsley if desired.