* 1.3kg or 3lb boneless braising steak, cut into 2-inch pieces
* 2 tbsp vegetable oil
* 2 onions, cut into 1-inch pieces
* 3 tbsp plain flour
* 3 garlic cloves, finely chopped
* 1 litre beef stock
* 3 carrots, cut into 1 inch lengths
* 2 celery sticks, cut into 1-inch lengths
* 1 tbsp tomato ketchup
* 1 bay leaf
* 1/4 tsp dried thyme
* 1/4 tsp dried rosemary
* 900 g or 2lb Maris Piper potatoes, cut into large chunks
* Salt and pepper
1. Season the steak very generously with salt and pepper. Heat the oil in a large flameproof casserole dish over a high heat. When the oil begins to smoke slightly, add the steak, in batches, if necessary, and cook, stirring frequently, for five to eight minutes, until well browned. Using a slotted spoon, transfer to a bowl.
2. Reduce the heat to medium, add the onions to the casserole dish and cook, stirring occasionally, for five minutes, until translucent. Stir in the flour and cook, stirring constantly, for two minutes. Add the garlic and cook for one minute.
3. Whisk in 225ml of the stock and cook, scraping up all the sediment from the base of
the casserole dish, then stir in the remaining stock and add the carrots, celery, tomato ketchup, bay leaf, thyme, rosemary and one teaspoon of salt. Return the steak to the casserole dish.
4. Bring back to a gentle simmer, cover and cook over a low heat for one hour. Add the potatoes, re-cover the casserole dish and simmer for a further 30 minutes.
5. Remove the lid, increase the heat to medium and cook, stirring occasionally, for a further 30 minutes, or until the meat and vegetables are tender.
6. If the stew becomes too thick, add a little more stock or water and adjust the seasoning, if necessary.
7. Leave to stand for 15 minutes before serving.