4 tbsp. olive oil
1.5 kg (3lb 3½oz) chuck steak, cut into bite-size pieces
450 g (1lb) button onions or shallots, peeled and left whole
3 fat garlic cloves, crushed
2 tbsp. demerara sugar
350 g (12oz) shiitake mushrooms
2 tbsp. each plain flour and English mustard powder
450 ml (¾ pint) Continental-style beer
A few fresh thyme sprigs
2 bay leaves
80 g pack flat-leafed parsley, chopped
Coarsely grated rind of 2 oranges, plus juice of 1 orange
50 g (2oz) walnut pieces, toasted and roughly chopped
2 red onions, peeled and very finely chopped
3. Turn the heat down and return all the meat and any juices to the casserole. Add the flour, mustard and plenty of seasoning and stir in with a wooden spoon. Gradually pour in the beer, stirring as you go. Bring slowly to a gentle simmer, add thyme and bay leaves and cover with a tight-fitting lid.
4. Put the casserole in the oven and cook for 3-3½hr. The beef should be tender and the sauce dark and rich. Season to taste. If making ahead, cool and freeze for up to one month in a freezer-proof container.
5. If serving from frozen, thaw overnight at cool room temperature. Preheat oven to 180ºC (160ºC fan) mark 4. Slowly bring beef to the boil in the casserole. Cover and reheat for 25-30min. Then mix together all the gremolata ingredients. Serve separately to scatter over the stew.