INGREDIENTS

• 3 tbsp olive oil

• 1.5 kg / 3lbs 5oz braising steak diced

• 3 large onions roughly chopped

• 6 garlic gloves crushed or finely chopped

• 50g plain flour

• 300ml dry white wine

• 300ml beef stock

• 3 tbsp Worcestershire sauce

• 1 tbsp light muscovado sugar

• salt and freshly ground pepper

• 500g / 1lb 2oz chestnut mushrooms, halved

• 3 tbsp Dijon mustard

• 3 tbsp creamed horseradish sauce

• 3-4 tbsp double cream

• Chopped parsley

For the mash

• 800g potatoes, chopped

• 50ml milk

• 15g butter

• 150g strong cheddar, grated

• freshly grated nutmeg

HOW WE MAKE IT

• STEP 1

  Heat 2 tbsp olive oil in a casserole dish and cook the beef on a high heat until sealed and golden brown - for about 5 minutes, Remove from the pan using a slotted spoon and set to one side.

• STEP 2

  Add the remaining oil to the pan add the onions and fry for 5 minutes add the garlic and stir for 1 minute.

• STEP 3

  Measure the flour and 100ml of the wine into a bowl and whisk until smooth. Add the remainder of the wine and stir.

• STEP 4

  Put the meat back into the pan, add the stock, the wine and flour and stir until thickened. Add the sugar and Worcestershire sauce and season. Bring to the boil , stirring as you go then cover with a lid and simmer for 2 hour. Stir occasionally (occasionally cook in a low oven).

• STEP 5.

  Add the mushrooms, bring back to the boil and simmer again for 30 minutes until the meat is tender.

• STEP 6

  Mix the mustard, horseradish and cream (if using) together in a bowl, then stir into the casserole. Garnish with chopped parsley and serve with mashed potato ands steamed vegetables.

Tips:

This casserole can be made up to 2 days in advance and gently reheat The cooked dish freezes well. #

If you like it hot - use hot horseradish or double the amount of creamed horseradish.

Don’t worry if it doens’t look like there is much liquid in the casserole - once the mushrooms are added they release a lot of water.