Preheat the oven to 160C
Heat the oil in a large casserole pan over a high heat.
Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together, then add the beef to to the casserole pan. Cook for 6-8 minutes, turning regularly until browned all over (you can do this in batches if you like, but I find it doesn’t impact the look or taste for this recipe to cook it all in one go)
Once the meat is browned, turn down the heat to medium and add the onion. Continue to cook for a further 3-4 minutes, stirring regularly until the onion starts to soften.
Stir in the garlic and tomato paste, cook for a further minute, then add the whisky, Worcestershire sauce, beef stock and mushrooms.
Stir everything together, being sure to scrape up any bits that may have stuck to the bottom of the pan. Bring to the boil, stir again then place a lid on the pan and place the pan in the oven* to cook for 3 hours, until the beef is tender. Check a few times during the last hour of cooking to ensure casserole doesn’t cook dry. Add good splash of boiling water or stock if it starts to look too dry.
Once the meat is tender, remove from the oven. If you’d like to thicken the sauce a little, stir in the cornflour slurry.
Add the cream and stir, then top with freshly chopped parsley and a sprinkling of black pepper.
Serve with mashed potato and green veg such as broccoli and green beans
