Ingredients

Steps

• Coat 2.5cm beef chunks in seasoned flour.
• Brown the beef in batches with oil in a large casserole.
• Remove meat and fry shallots, celery, and carrots for five minutes.
• Soak dried mushrooms in 300ml boiling water, then drain and chop.
• Return meat to pan, add wine, and boil for 5 minutes to reduce liquid.
• Add stock, mushrooms, soaking liquid, and thyme.
• Simmer for 2½ hours on low heat or in a 150°C oven.
• Add button mushrooms and jelly, then cook for 30 more minutes.