My Signature Dish – Version Two!  The only difference between this version and version one is there is no marinating involved.

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

Preheat the oven to 170c.

Cut the beef into bite size chunks cutting off any excess fat.  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 onion, thyme, red wine, stock and tomato puree to the dish and bring to the boil.  Season with salt and pepper.  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.