1kg silverside or topside of beef - ask your butcher to tie it for you.
2 tbsp rapeseed oil
2 onions - finely sliced
2 carrots - peeled and cut into large pieces
1 celery stick - cut into wedges
200g mushrooms - cut in half
400ml beef stock
250mls red wine
250g chopped tinned tomatoes
2 bay leaves
3 sprigs thyme
Sprig of fresh parsley
2 tbsp butter
1 tsp dark brown sugar
Salt and pepper for seasoning
Chopped parsley for garnish
Preheat the oven to 160oC/140oc fan.
Coat the piece of beef with the rapeseed oil and plenty of salt and pepper. Heat a large casserole dish and when hot seal and brown the meat all over. This will take 8-10 mins.
Remove the beef from the pan and place on a plate. Add half the butter and melt. Add the carrot, celery, shallots and sugar to the dish. Cook till nicely coloured. Remove from the dish and add the remaining butter and melt. Add the mushrooms. Again cook till nice and brown and then remove. Keep all the vegetables separate from the beef. These will be added at a later stage.
Now add the wine to the casserole dish and allow to simmer for 2 mins, ensuring you scrape all the nice tasty caramelised pieces from the bottom of the pan. Add the chopped tomatoes and the stock and return to the heat. Place the beef into the warm liquid. Add the herbs and bay leaves (in the restaurant we usual tie these together with butcher twine so that it can be easily picked out at the end).
Place the lid on the dish and place into the preheated oven. After 1 hour turn the beef over in the liquid. Add the vegetables, press them down in the liquid. Place the lid on top and put the dish back into the oven for 1 more hour.
When the beef is ready remove from the oven and allow to cool slightly. Lift the beef out onto a plate and place the casserole dish on the heat to ensure the sauce is thick enough. Remove the string from the beef and slice. Place the beef back into the vegetables and sauce. Serve the casserole dish in the centre of the table.