4 tbsp olive oil
1kg diced beef skirt or shin
3 tbsp plain flour
1 onion, roughly chopped
6 garlic cloves, halved
3 bay leaves
250g Portobello mushrooms, halved
400ml beef stock
300ml red wine (the better quality wine, the better it'll taste)
3 ladles of mixed veg soup (optional, it'll add more flavour)
Preheat heat the oven to 180ºC.
In a large casserole dish with a lid, heat some of the olive oil. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
Put the flour in a large plastic food bag. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
Add the rest of the oil in the same casserole dish you cooked the onions in (there’s no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the stock and soup, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
After 1 hr, add the mushrooms and return to the oven for another hour.
Taste the meat – if it’s tender, remove from the oven. If it’s still a little firm, cook for 30 mins or more and test again.
To garnish, scattered with parsley.
Serve with mash and veg.