How to Make a Warming Beef and Watercress Bourguignon

Preheat oven to 115C.

Heat the oil in a large casserole dish over a medium high heat. Mix the flour with a little salt and use to coat the beef.

Brown the beef in four batches on all sides, waiting until the meat releases itself from the pan with ease. Do not overcrowd the pan or else the meat with steam instead of caramelising. Remove with a slotted spoon to a plate to rest.

In the same pan, add the onions and a small splash of water. Scrape the base of the pan to release the crusted pieces and reduce the heat to medium. Cover and sweat the onions for 10 minutes or until soft, translucent and sweet.

Add the garlic and the mushrooms and cook for four to five minutes more or until the mushrooms begin to caramelise and lose their moisture. Add the tomato puree and cook out, stirring for two minutes. Add the meat back to the pan and pour in the wine. Increase the heat and bubble for three to four minutes or until reduced by one third.

Add the stock and tie the bay, parsley and thyme in a bundle with string. Add this to the pan along with the watercress. Cover with a lid and pop into the oven for three hours.

Check the meat, it should easy yield to a blunt fork. When done, remove and allow to cool to room temperature. Chill in the fridge overnight.

The next day, bring the stew back to room temperature before heating in a low oven until hot through. Taste and adjust the seasoning with salt and pepper as the flavours will be more mature by now.

Serve with pillows of mash and green vegetables.