Step 1

Preheat the oven to 160C/320F.

Step 2

Heat the oil in a large casserole pan over a high heat.

Step 3

Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together, then add the beef to to the casserole pan. Cook for 6-8 minutes, turning regularly until browned all over (you can do this in batches if you like, but I find it doesn't impact the look or taste for this recipe to cook it all in one go)

Step 4

Once the meat is browned, turn down the heat to medium and add the onion. Continue to cook for a further 3-4 minutes, stirring regularly until the onion starts to soften.

Step 5

Stir in the garlic and tomato puree, cook for a further minute, then add the brandy/whisky, Worcestershire sauce, beef stock and mushrooms.

Step 6

Stir everything together, being sure to scrape up any bits that may have stuck to the bottom of the pan. Bring to the boil, stir again then place a lid on the pan and place the pan in the oven* to cook for 3 hours, until the beef is tender. Check a few times during the last hour of cooking to ensure casserole doesn't cook dry. Add good splash of boiling water or stock if it starts to look too dry.

Step 7

Once the meat is tender, remove from the oven. If you'd like to thicken the sauce a little, stir in the cornflour slurry.

Step 8

Add the cream and stir, then top with freshly chopped parsley and a sprinkling of black pepper.

Step 9

Serve with mashed potato and green veg such as broccoli, green beans and kale