Our tried and tested version of this recipe is coated in lashings of stock and olive oil, with curly paper edges. Long story short, it is very well loved. Requested by family for special occasions, this Italian Beef Casserole with Crispy Potatoes suits a grumpy winter day, requires time to slow-cook in the kitchen, and a few hungry mouths to nourish.

Ophelia and Ali created their version of this dish at our recent gathering, which we served with blanched green beans rolled in shaved almonds. The inclusion of artichokes and the white wine mean this casserole recipe is wonderfully lighter than the usual gravy versions...

METHOD

Preheat the oven 180 degrees.
Heat half the oil in a 3L heavy-based flameproof casserole dish.
Season beef with salt and pepper, then cook in batches until browned all over. Remove from the dish.
Heat remaining oil in the same dish, cook onions and garlic, stirring for one minute. Add flour, stirring for one minute. Add wine, stir until thickened. Add stock and bay leaves, and return beef to dish. Bring to boil.

Transfer dish to oven and bake, covered, for 1.5 hours. Remove from oven and stir in lemon juice, rind, parsley and artichokes.
Meanwhile, combine potato, butter and garlic in a large bowl. Season with salt and freshly cracked black pepper.
Increase oven temperature to 220 degrees.
Arrange potato slices evenly over beef mixture. Return to oven and cook, uncovered, for a further 30 minutes.
Serve with salad, vegetables or crusty bread.