Remember to remove your meat from the packaging, pat dry and
bring to room temperature.
Pre heat your oven to 135°C temperature.
Next choose a suitable sized oven proof casserole with a tight
Season the meat just prior to colouring with good quality sea
Make a mirepoix by neatly chopping equal amounts of onion,
carrot and celery or our preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of rosemary and a few black
peppercorns, another nice addition can be a head of garlic split in
Take a large, heavy based frying pan, and add a few drops
pomace or vegetable oil. Fry the diced stewing steak on all sides
in small batches then transfer to the casserole dish.
Next fry the mirepoix until lightly coloured.
Then add half a bottle of red wine, or a favourite local ale
and reduce by two thirds then add 500ml of Essential Cuisine beef
stock, 1 tablespoon tomato paste (optional) and reduce a little,
thicken with a tablespoon corn flour mixed with a little cold water
and stirred into the boiling broth.
Pour the sauce over the meat and cover.
Place in the centre of the oven and cook for approximately 3
hours, the meat should be tender when pierced with a meat fork.
Remove from oven, carefully take out the meat and keep warm.
Pass off the juices through a fine sieve into a clean sauce pan
and reduce to a glossy finish then pour back over the meat ready to