Ingredients
- 700g piece beef chuck
- salt flakes and freshly-milled black pepper
- 2 Tbsp unsalted butter
- 4 cloves
- 2 bay leaves
- 1 leek, diced
- 2 sticks celery, thickly sliced
- 16 button mushrooms, sliced
- 400g can diced tomatoes
- 1L beef stock
- 8 new potatoes
- salt flakes and freshly-milled black pepper
- ½ bunch parsley, chopped
- steamed greens, to serve
Instructions
1 Preheat oven to 140°C, Set a large lidded ovenproof saucepan over a moderate heat and fry the beef chuck in butter for 5 minutes, turning often, until well-browned. Set aside.
2 Add the cloves, bay leaves and leek to the saucepan and cook for 3 minutes, then add the celery and mushrooms and cook for 5 minutes, until the mushrooms are softened. Pour in the tomatoes and stock and return the beef. Fit the lid and bake for 1½ hours.
3 Baste the meat well and arrange the potatoes in the saucepan. Return to the oven and bake for another 1½ hours, until the meat is very tender. Season ith salt and pepper, ix in the parsley. Then serve with greens.