2 tbsp vegetable oil
1kg braising steak cut into 2.5cm chunks
2 onions
3 celery sticks
4 large carrots
1 liter beef stock
900g potatoes
25g unsalted butter
sea salt and black pepper
Preheat the oven to 200degrees celsius. Place a large saucepan over a high heat, add1 tablespoon of the oil and brown the meat in batches so the pan is not too full. remove the beef from the saucepan and set aside on a plate. Do not clean the saucepan.
While the beef is frying, peel and chop the onions and carrots and slice the celery.
Heat the remaining oil in the saucepan and fry onion, celery and carrot for 4-5 minutes,or until the onions have softened. Scrape off and bits stuck to the bottom of the pan as this will add flavour. Add salt and pepper.
Mix the beef and vegetables , then take the saucepan off the heat. Tip the beef and vegetables into a large oven proof dish. and pour the stock over the top.
Peel and slice the potatoes in 1/2 cm thick and arrange over the top.Dot the butter over the top and cover with foil. Bake for 1 hour, remove the foil and bake for a further 15 minutes.
Serve in deep bowls.
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