My Signature Dish – The Traditional Way!

Serves 4 to 6

1.1kg brasing steak
2 onions finely chopped
2 large garlic cloves finely chopped
75cl red wine
2 tbsp tomato puree
Large spring of fresh thyme
50g plain flour
300ml beef stock
175g button mushrooms sliced
18 pitted black olives
Olive oil

Cut the beef into bite size chunks cutting off any excess fat.  Put the beef, onion and garlic in a large bowl along with the red wine, tomato puree, seasoning and thyme.  Stir thoroughly, cover and marinade in the fridge for 24hrs or overnight.

Preheat the oven to 170c.

Strain off the marinade from the beef and put to one side – do not discard it as this will become the gravy.

Heat the olive oil in a large flame proof casserole dish and brown the beef in batches putting to one side.  Add the flour to the casserole dish scrapping up any beef juices and cook for one minute.  Add the marinade including the onion and thyme plus the stock and bring to the boil.  Return the beef to the casserole dish and cover with a lid.

Put the casserole in the oven and cook for approximately 2 hours or until the beef is tender.

Once the beef is tender add the mushrooms and olives and cook for a further 10 to 15 minutes.  Adjust the seasoning to taste and serve.