This is one of our favourite family meals and features in the recently published Dingle Dinners. Serve with a creamy mashed potato or crusty french baguette.
Preheat the oven to 160°C/ 320°F / gas mark 3.
Place the flour in a bowl and season heavily with salt and pepper. Add beef and toss to coat well. Shake off excess flour and set aside.
In a large ovenproof casserole (Dutch oven) oven a low heat, melt half of the butter with 2 teaspoons of oil. Add onions with a pinch of salt and cook until soft and medium brown, about 45 minutes. Stir in the remaining butter and oil.
Increase heat to medium-high and add beef. Cook, stirring once in a while, until meat has browned. Add tomato purée and cook for 30 seconds. Add red wine and deglaze. Add stock and bring to a boil. Add carrots, mushrooms, herb bouquet and bay leaf.
Cover and place in oven for 11/2 -2 hours, until meat is tender. Check regularly to ensure that the stock has not reduced too much. Top up with a little water or more stock if needed.
Remove herb bouquet and bay leaf. Season to taste and serve with buttered champ.
Chef’s Tip:
When tying your herb bouquet, leave an extra 3 or 4 inches of string at the end. This way you can leave the tail end hanging out of the pot, making it easier to pull out when the stew is finished.
