1kg2lb 2oz braising steak, trimmed, cut into chunks 
Salt and pepper
75g 3oz butter
1tbsp vegetable oil
150g/5oz baby onions peeled
4 carrots, peeled, cut into chunks
1 tbsp plain flour
200ml grape juice
400ml fresh beef stock
2 fresh thyme sprigs
1kg potatoes cut into slices

Preheat oven to 170, 325F, Gas 3
Season the meat with salt and pepper
Heat a large casserole dish until very hot then add oil and small knob of butter. Fry beef till brown all over then remove and set aside

Add onions and another knob of butter to pan and fry for 2-3 mins or until lightly browned
Add carrots and cook for a further minute

Stir in flour then gradually add grape juice stirring until smooth. Add beef and stock, season with salt and pepper and bring to the boil.
Stir in fresh thyme then arrange potatoes on top, dot surface with any remaining butter

Cover with lid and cook for one hour

Remove lid and increase heat to 200/ gas 6 for further 30 minutes