Beef daube – Priceless Magazines

Ingredients

• 1kg beef chuck steak or beef shin (mine’s from Paley Farm)
• 30g plain flour
• 3tbsp olive oil
• 20g butter
• 2 onions, finely sliced
• 2 leeks, halved lengthways and then sliced
• 2 sticks celery, chopped
• 4 carrots, cut into small batons
• 3 cloves garlic, crushed
• 2 bay leaves
• 2tbsp herbes de Provence (or use thyme)
• 2tbsp tomato purée
• 30ml brandy
• 400ml red wine
• 300ml beef stock (made from a cube if you like)
• seasoning
• 400g portabellini or chestnut mushrooms, quartered. (Leave them out if you don’t like mushrooms!)