• 2 tablespoons plain flour
  • 1 kg (2 lb) braising or chuck steak in one piece
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 3 celery sticks, sliced
  • 3 bay leaves
  • several rosemary sprigs
  • 2 garlic cloves, crushed
  • 450 ml (¾ pint) beef stock (see page 108 for homemade)
  • 125 g (4 oz) walnuts, chopped and lightly toasted
  • 125 g (4 oz) pickled walnuts, drained and roughly chopped
  • 2 tablespoons grainy mustard
  • 5 tablespoons chopped parsley, plus extra to garnish
  • salt and pepper
  • steamed green beans, to serve

Season the flour with salt and pepper on a plate. Coat the beef with the flour.

Heat the oil in a flameproof casserole and fry the beef in batches until browned on all sides, turning it slowly in the oil. Transfer to a plate. Add the onions and celery to the casserole and fry gently for 6–8 minutes until softened.

Tip any flour left over from coating into the casserole and cook, stirring, for 1 minute. Push the vegetables to one side and return the beef to the centre of the pan. Add the bay leaves, rosemary, garlic and stock. Bring to a simmer, stirring, then cover and cook in a preheated oven, 150°C (300°F), Gas Mark 2, for 1½ hours.

Stir all the walnuts, the mustard and parsley into the casserole, re-cover and return to the oven for a further 45 minutes. Season to taste with salt and pepper and serve with steamed green beans garnished with parsley.

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