Braised beef in red wine with potato puree

Remove sinew and excess fat from beef, cut into 5cm pieces.

Heat half the oil in a large, heavy-based pan; cook beef, in batches, until well browned all over. This is important to achieve good colour and flavour in the finished dish.

Heat remaining oil in the same pan; add leeks, carrots, parsnips, celery and mushrooms. Cook, stirring, until the vegetables are browned lightly. Add wine, bring to the boil. Return beef to pan with water and consomm; bring to the boil.

Tie parsley, bay leaves and thyme together with kitchen string; add to casserole, simmer, covered, for 1 hour, stirring occasionally.

Add garlic cloves to casserole; simmer, covered, for a further 1 hour or until beef is tender. Remove herbs.

Combine butter in a bowl with flour. Drop small amounts of butter mixture into casserole, stir over a low heat until thickened.

For the potato puree, cook potatoes in a large saucepan of salted water until soft. Drain the potatoes; cover, stand for 5 minutes. Mash until smooth, with cream, butter and salt to taste.

Serve beef with potato puree.

Beef suitable to freeze. Not suitable to microwave.

Photography by Brett Stevens