Ingredients

Step by step

1. Cut the beef into chunky 4cm pieces and season well. Heat 2 tablespoons of oil in a large flameproof casserole or sauté pan over a high heat. Once hot, brown the beef in 3-4 batches, adding a little more oil as necessary. Set aside on a large plate.

2. Preheat the oven to 170°C, fan 150°C, gas 3½. Add a further ½ tablespoon of the oil to the pan and cook the onion, celery and carrots over a medium-low heat for 5 minutes, until softened. Add the garlic and ground spices and cook for a further 2 minutes, stirring.

3. Return the beef to the casserole, along with the resting juices, and stir in the plain flour and tomato purée. Cook, stirring, for 2 minutes. Pour in the wine and 225ml water. Bring the mixture up to a simmer, then crumble in the stock cube, add the cinnamon sticks and stir to combine.

4. Cover with a lid and transfer to the oven for 2½ hours, stirring after 1½ hours, until the beef is very tender. Return to the oven for a further 20 minutes, uncovered, to thicken the sauce (ovens vary so skip this step if your sauce is already thickened and glossy). Meanwhile, melt the butter in a large frying pan and cook the mushrooms with seasoning for 6-8 minutes over a medium-high heat, until tender and golden brown.

5. Stir the mushrooms into the stew and check the seasoning. Leave to stand for 10 minutes before serving with mash and seasonal greens, if liked. Take care to avoid the cinnamon sticks when serving.