Ingredients:

• 8 oz (225 g) braising steak – diced
• ½ medium onion – peeled and diced small
• ¾ pint (400 ml) beef stock
• Small cup red wine (optional)
• Squirt of tomato puree
• 1 or 2 garlic cloves - crushed
• 2 or 3 bay leaves
• Black pepper to taste
• Good pinch of mixed dried herbs (the supermarket value range are a good buy if you haven’t got your own)
• 9 shallots - peeled
• 9 mushrooms - washed (use smaller ones and leave whole as they retain their shape this way)
• 2 or 3 teaspoons cornflour mixed with a little water to thicken

Method:

• Pre-heat the oven to Gas Mark 3 (325 degree F/170 degree C)
• Lightly sautee the diced beef and onions together in a little oil to seal in the meat juices.
• Transfer to a casserole and add the beef stock, a squirt of tomato puree, black pepper, bay leaves, dried herbs and red wine if using.
• Cover and put in the oven for about 2 hours.
• Pull out, stir, and add the shallots and mushrooms.
• Carry on cooking for about 40 minutes and then remove the bay leaves.
• Thicken with the cornflour if necessary and put back in the oven for another 15 mins.

Serves 3.  Goes well with mashed potatoes or crispy bread.