1.Preheat oven to 180°C (160°C fan-forced). Toss together beef and flour.
2.Heat oil in a heavy-based flame-proof casserole pan on high. Cook beef in batches for 3-5 minutes, until brown. Add onions and carrot and cook for 5 minutes, until golden.
3.Add wine, stock, tomato paste, thyme and bay leaf. Season to taste and bring to boil.
4.Cover and cook in oven for 1 hour. Add potatoes and mushrooms and cook for another 30 minutes, until beef is very tender. Scatter with parsley and serve with steamed beans, if you like.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.