• 1 tablesp. olive oil
• 3 lbs (1.35 kg) well-hung stewing beef or lean flank
• 2 large carrots cut into ½ inch (1 cm) slices
• 10 ozs (285 g/2 cups) sliced onions
• 1 heaped tablesp. flour
• 8 fl ozs (250 ml/1 cup) red wine
• 8 fl ozs (250 ml/1 cup) Brown Beef Stock (see Simply Delicious)
• 8 fl ozs (250 ml/1 cup) home-made Tomato Purée
• 5 ozs (140 g/1½ cups) sliced mushrooms
• 1 tablesp. chopped parsley

Trim the meat of any excess fat, then prepare the vegetables. Cut the meat into 1½ inch (4 cm) cubes. Heat the olive oil in a casserole; sweat the sliced onions and carrots on a gentle heat with the lid on for 10 minutes. Heat a little more olive oil in a frying pan until almost smoking. Sear the pieces of meat on all sides, reduce the heat, stir in flour; cook for 1 minute; mix the wine, stock and Tomato Purée together and add gradually to the casserole. Cook gently for 2½–3 hours in a low oven, depending on the cut of meat, 160°C/325°F/regulo 3. Meanwhile sauté the mushrooms and add to the casserole with the parsley, 30 minutes approx. before the end of cooking. Serve with potatoes or noodles and a good green salad.