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