Beef and mushroom stew

Step 1

Cut beef into 4cm pieces. Place beef and flour in a large bowl; season. Toss beef to coat evenly in flour, shaking off excess.

Step 2

Heat 1 tablespoon of the oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish (see tip) over high heat. Cook beef, in batches, stirring, for 6 minutes or until browned all over; transfer each batch to a large heatproof bowl.

Step 3

Heat remaining oil in same dish; cook mushrooms, stirring, for 2 minutes. Add shallots and celery; cook, stirring, for 5 minutes or until golden. Add garlic and marsala; cook, stirring, for 1 minute or until fragrant.

Step 4

Return beef and any juices to dish; add stock and thyme. Season; bring to the boil. Reduce heat to low; cook, covered with a tight-fitting lid, stirring occasionally, for 1½ hours.

Step 5

Add carrots; cook, uncovered, for a further 45 minutes or until beef is very tender and carrots are cooked.

Step 6

Serve half the beef stew topped with extra thyme. Transfer remaining beef stew to an airtight container; cool, then store.