Ingredients

• 900g/2 lb chuck steak, cut into dice

• 2 onions, roughly chopped

• 1 bouquet garni

• 6 black peppercorns

• 15ml/1 tbsp red wine vinegar

• 1 bottle red wine

• 45-60ml/3-4 tbsp olive oil

• 3 celery sticks, thickly sliced

• 50g/2 oz plain flour

• 300ml/1/2 pint beef stock

• 30ml/2 tbsp tomato puree

• 2 garlic cloves, crushed

• 175g/6 oz chestnut mushrooms, halved

• 400g/14 oz can artichoke hearts, drained and halved

• chopped fresh parsley and thyme, to garnish

Serves 4-6

Method:

1. Combine the meat, onions, bouquet garni, peppercorns, vinegar and wine. Cover and leave to marinate overnight.

2. The next day, preheat the oven to 160C. Strain the meat, reserving the marinate, and pat dry.

3. Heat the oil in a large flameproof casserole and fry the meat and onions in batches, adding a little more oil if necessary.

4. Remove and set aside. Add the celery and fry until browned, then remove this also and set it aside with the meat.

5. Sprinkle the flour into the casserole and cook for 1 minute. Gradually add the reserved marinade and the stock, and bring to the oil, stirring continuously. Return the meat, onions and celery to the casserole, then stir in the tomato puree and crushed garlic.

6. Cover the casserole with a tight-fitting lid and cook in the oven for about 2 1/2 hours. Stir in the mushrooms and artichokes, cover again and cook for a further 15 minutes, until the meat is tender.

7. Garnish with parsley and thyme, and serve hot with creamy mashed potatoes, if you wish.