Preparation

1. Cut steak into bite-size pieces and put in a bag with flour and seasonings, shake so each piece is well covered.

2. Peel and chop all vegetables.

3. Chop rosemary and thyme

Instructions

1. Melt butter and fry on high heat steak chunks for a couple of minutes

2. Take out and put in ovenproof casserole.

3. Quickly fry all other vegetables add the red wine and reduce by half – whilst this is reducing scrape all the browned bits off the bottom of the pan.

4. Transfer to casserole, add all the herbs, bay leaves, canned tomatoes, cloves and stock. Give a good stir put a layer of foil then tight-fitting lid on the casserole and put in the oven for 3 hours until the meat is very tender.

5. Adjust seasoning and if the gravy needs thicken do this now with a little butter and flour mixed until smooth, stir into sauce. Cook for a further few minutes.

6. Discard bay leaf. Serve over noodles.