Ingredients:
2 tbsp olive oil
2 tbsp butter
2lb (900g) beef chuck,
cut into 3in (7.5cm) pieces
salt and freshly ground pepper
2 tbsp all-purpose flour
4oz (115g) pancetta, chopped
1 large onion, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
3 carrots, diced
1 tbsp chopped thyme
one 750ml bottle hearty red wine
zest and juice of 1 orange
2 tbsp brandy (optional)
1 tbsp tomato paste
1oz (30g) dried porcini mushrooms
6oz (175g) cremini mushrooms, sliced

Method:
1 Heat the olive oil and butter in the casserole over medium-high heat. Season the beef with salt and pepper. Toss the beef in the flour. In batches, add to the casserole. Cook, turning occasionally, about 5 minutes, until browned. Transfer to a plate.

2 Add the pancetta, onion, celery, bacon, and garlic to the casserole and cook about 7 minutes, until lightly colored. Return the beef to the casserole and add the carrots and thyme.

3 Pour in the wine, the orange zest and juice, brandy, if using, and the tomato paste. Bring to a boil. Reduce the heat to low and cover. Simmer for 1 hour.

4 Soak the dried mushrooms in hot tap water to cover about 30 minutes, until softened. Drain well and chop the mushrooms. Add the soaked and fresh mushrooms to the casserole and continue cooking until the beef is very tender, about 1 hour longer.

5 Serve hot. good wIth Buttered egg noodles or parsleyed boiled potatoes.

Beef daube with wild mushrooms recipe