Beef and mushroom casserole with garlic bread

Preheat the oven to 180°C/350°F/Gas 4. Place the flour on a plate and season well. Then toss the steak pieces in the seasoned flour until well coated. Next heat the oil in a large flameproof casserole and gently fry the onions and garlic for 5 minutes, until just softened. Now add the steak with all the flour and cook, stirring, for 5 minutes, until the meat is browned and sealed all over. Pour in the wine and stock and add the bay leaf and bring the sauce to the boil, cover and remove from the heat. Place it in the oven and cook for 1½ hours. Then increase the oven temperature to 200°C/400°F/Gas 6 and stir the green beans and mushrooms into the beef stew before removing the bay leaf. Now arrange the garlic bread slices in a single layer on top, butter side up, and return to the oven to cook for a further 20 minutes without the lid until the beef is tender and the bread is crisp and lightly golden. Serve immediately.

Cook's tip: Chestnut or brown mushrooms are a good choice for casseroling as they are meaty and retain a firm texture.