Rich Beef Casserole

Taken from Good Housekeeping November 2010.

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   1. Preheat oven to 160 degrees c. Pat beef dry with kitchen paper and season. Heat 1.5tbsp oil in a large ovenproof casserole dish and brown beef in batches. Set aside.
   2. Heat remaining oil and fry the shallots for 2-3 mins until golden, then add the portobello mushrooms and fry for 2-3 mins until softened (I didn't bother frying the mushrooms).
   3. Return beef to the pan with any juices and stir in the flour. Add the wine, stock, dried mushrooms, thyme and bay leaves. Bring to the boil, then cover and cook in oven for 4 hours or until beef is tender.
   If freezing, do so at this stage.
   4. Strain the stew, reserve beef mixture and return liquid to the pan. In a small bowl, mix together cornflour and 3tbsp water. Add to the pan and heat on the hob. Boil the sauce for 4-5min, stirring continuously until the mixture thickens. Add the strained beef mixture and heat through (don't boil of the meat will toughen). Remove thyme sprigs and bay leaf and discard. Add parsley and check seasoning. Service immediately.
   
   Per serving: 384 cals, 17g fat (6g saturates), 9g carbs (1g total sugars).