For braised steak, you will need:

3lb or 1.4kg braising steaks
2 medium onions, cut into large chunks
1/3 glass red wine (optional)
1lb or 0.5kg baby carrots, washed and prepared
2 cups or 500ml hot beef stock
salt and pepper
2 tbsp oil

(serves 4)

In a frying pan, heat the oil over high heat. Seal the steaks for about 1 minute on each side, adding the red wine at the end.

Transfer the steaks to an ovenproof lidded casserole dish by arranging them into a single layer on the bottom. Arrange the onion over the top. Pour the beef stock over to cover the meat, adding more stock if necessary. Add salt and pepper.

Cover and cook in a preheated oven at 150°C (300°F) for two hours. Remove from oven, arrange the baby carrots on top. Check there is sufficient liquid. Cover and return to oven to cook for another hour.

Remove from the oven, allow to relax in the dish for about 30 minutes. Serve with creamed potato.