Ingredients

• 3 tbsp sunflower oil
• 1.5kg/3lb 5oz braising steak
• diced
• 3 large onions
• roughly chopped
• 6 garlic cloves
• crushed or finely chopped
• 300ml/10fl oz beef stock
• 50g/1¾oz plain flour
• 300ml/10fl oz dry white wine
• 3 tbsp Worcestershire sauce
• 1 tbsp light muscovado sugar
• salt and freshly ground black pepper
• 500g/1lb 2oz chestnut mushrooms
• halved
• 3 tbsp Dijon mustard
• 3 tbsp creamed horseradish sauce
• 3-4 tbsp double cream (optional)

Directions

• Heat 2 tablespoons of the oil in a deep
• heavy-based
• flameproof
• lidded casserole over a high heat. Add the beef
• in batches if necessary
• and fry for 4-5 minutes
• or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside.
• Heat the remaining oil in the pan
• add the onions and garlic and fry
• stirring well
• for 4-5 minutes
• or until softened
• scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock.
• In a large bowl
• whisk the flour with a little of the wine until smooth
• then gradually pour in the remaining wine
• whisking until combined to a smooth batter with the consistency of double cream.
• Return the browned beef to the casserole
• then pour over the wine and flour mixture. Bring to the boil
• stirring until thickened
• then add the Worcestershire sauce and sugar and season
• to taste
• with salt and freshly ground black pepper. Cover the casserole with the lid
• reduce the heat until the mixture is simmering
• and simmer very gently for 2 hours
• stirring from time to time (alternatively
• cook the casserole in a low oven).
• After 2 hours
• add the mushrooms
• return the mixture to the boil
• then cover again
• reduce the heat until the mixture is simmering
• and simmer for a further ½ hour
• or until the meat is tender.
• Mix the mustard
• horseradish and double cream (if using) in a bowl until well combined. Just before serving
• stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables.