Method
Dice the stewing steak into 1cm chunks and coat in flour. Heat 1tbsp oil in a casserole dish and brown the meat on all sides. Remove with a slotted spoon.Heat the oven to 160c.
Add more oil into the pan if needed and then add all the vegetables and thyme, cook on a low heat until soft. Add the stock, wine, bay leaf and pickled walnut brine. Season well and place in the oven for 3-4 hours until the beef is beautifully tender. Stir in the pickled walnuts and cocktail onions and allow to heat through. When ready to serve scatter of the parsley.
Ingredients
1 kg Stewing steak
1 tbsp flour
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 cloves garlic, crushed
125g button mushrooms
Few sprigs fresh thyme
500ml beef stock
100ml red wine
½ Jar Opies Cocktail Onions, drained
1 bay leaf
½ Jar Opies Pickled Walnuts, Brine reserved
Handful of parsley, chopped
