Hearty Slow-Cooked Beef Casserole

• kg lean stewing steak
• 3 onion, roughly chopped
• 6 cloves garlic cloves, crushed
• 300 ml beef stock
• 50 g flour
• 300 ml white wine
• 3 tbsp Worcester sauce
• 500 g chestnut mushrooms
• 3 tbsp Dijon mustard
• 3 tbsp horseradish cream

Preparation

1. Step 1

   0:05
   Brown the stewing steak in batches in a hot frying pan, keeping it moving until golden brown on all sides. This step seals in the meat's juices and adds extra flavor.
   Doneness — brown
2. Step 2

   0:47
   Add the roughly chopped onions and crushed garlic to the same pan, stirring to lift the browned juices from the bottom.
3. Step 3

   1:02
   Pour in the beef stock, then add a mixture of flour and white wine to thicken the casserole. Return the browned meat to the pan.
4. Step 4

   1:22
   Stir in three tablespoons of Worcester sauce.
5. Step 5 · 2 hours

   1:28
   Cook on a very low heat or in a low oven until the meat is almost tender, about 2 hours.
6. Step 6

   1:54
   Add the chestnut mushrooms to the casserole.
7. Step 7 · 30 minutes

   2:13
   Leave to simmer gently for another half hour.
8. Step 8

   2:15
   Stir in three tablespoons each of Dijon mustard and horseradish cream for extra kick.