What You Need
PreparationPreheat the oven to 180°C fan. Place the beef braising steak into a large bowl, season generously with salt and coat with the oil.
Place the HexClad Casserole Dish over a medium high heat and working in small batches brown the beef, transferring to a bowl once browned. When all the meat is browned add a dash of the wine into the pan to deglaze, using a spoon to loosen any caramelization on the bottom of the pan. Add to the bowl of browned meat.
Place the HexClad Casserole Dish back over a medium high heat and add the bacon lardons and the pearl onions, allow to brown then add to the bowl of meat.
Add the mushrooms and carrots to the pan and allow to brown. Stir through the tomato purée and return all the other ingredients to the pan.
Add the thyme, bay leaf, stock, wine and a good grind of black pepper and allow to come to a simmer. Put the lid onto the pan and place into the preheated oven for 2 ½ hours. The meat should be tender once cooked.
Mix 1tbsp of cold water with the cornflour to create a slurry. Carefully pour into the HexClad Casserole Dish and stir for a couple of minutes, this will thicken the sauce and create a thick, rich gravy.
Serve with mash potato, green beans and a sprinkling of parsley.