Method

Trim excess fat away from the beef, then cut it into evenly-sized chunks (about 2.5cm square). Put the flour into a plastic food-bag, add plenty of salt and black pepper, and then put the chunks of beef in the bag (you may need to do this in batches), tossing them well so that they become well coated in the seasoned flour.

Next, heat the oil in a large flameproof casserole (one with a lid) over a medium heat, then add the floured beef. Fry the beef chunks until they are browned on all sides – again, you may need to work in batches, so the pan is not over-filled. Remove the meat from the pan and set aside. Put the shallots, celery and carrots in the pan and fry for about five minutes, until just softened.

While the vegetables are cooking, put the Porcini mushrooms in a bowl, cover with 300ml of boiling water and leave them to soak until softened. Then, drain the mushrooms - keep the soaking liquid - and chop them into small pieces. Return the meat to the pan containing the vegetables, and add the red wine. Bring the pan to the boil for about 5 minutes, or until the volume of liquid has reduced by one-third. Add the stock, the Porcini mushrooms and their soaking liquid, then the thyme. Bring the pan back to the boil, put the lid on and simmer on a low heat for about 2½ hours, or until the beef is tender.

Finally, tip the chopped mushrooms into the pan, dollop in the redcurrant jelly and cook for a further 20 minutes. Serve with mash and a big helping of your favourite green veg.