Braised Beef in Wine

(SERVES 4)

• 450 g/1 1b bean braising steak, trimmed of any fat and diced
• 50 g/2 oz lean bacon pieces, diced
• 1 garlic love, crushed
• 225 g/8 oz button onions, peeled but left whole
• 3 carrots, sliced
• 175 g/6 oz button mushrooms
• 1 bay leaf
• 300 ml/ ½ pt/ ¼ cups red white wine
• 150 ml/ ¼ pt/ 2/3 cup beef stock, made with ½ stock cube
• 15 ml/1 tbsp tomato puree (paste)
• Salt and freshly ground black pepper
• 15 ml/1 tbsp cornflour (cornstarch)
• 15 ml/1 tbsp water
• 3 courgettes (zucchini), sliced

To Serve:

• 4 jacket-baked potatoes

Put all the ingredients except the cornflour, water and courgettes in a flameproof casserole (Dutch oven). Bring to the boil, then transfer to a pre-heated oven at 150degree C/300degree F/gas mark 2/ Cook for 3 hours. Discard the bay leaf. Blend the cornflour with the water. Stir in a little of the cooking liquid, then stir back into the casserole. Add the courgettes. Return the oven for a further 30 minutes. Taste and reseason if necessary and serve each portion with jacket baked potato.