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1
Pre heat oven to 170 deg C.
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2
Melt half the butter in a flame-proof casserole dish.
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3
Add onions and fry for 8-10 minutes Crush 2 of the garlic cloves and add for the last few minutes.
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4
Remove from casserole dish.
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5
Toss the beef in flour and salt and pepper and fry the beef in 2 batches to seal it, using half the remaining butter to fry each batch.
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6
When the meat has been browned return the onion and garlic to the casserole dish and add the sherry and the stock.
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7
Bring to the boil and then transfer to the over with a lid for 1 hour 30 minutes (If you want you can stop here and store it in the fridge to finish cooking the next day).
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8
Turn oven up to 190 degrees C.
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9
Heat oil in a large frying pan over a high heat and add the mushrooms.
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10
Toss and cook until they are soft and the juice has evaporated from them.
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11
Add them to the casserole dish.
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12
If you are not using the bread topping cook the ingredients for 30-40 mins stirring occasionally.
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13
Check that it doesn't dry out too much, if it does add a little extra water, but it should be fine.
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14
If using the bread topping - rub slices with the last garlic clove and butter, and arrange in rows, garlic side down on top of the meat for the last 30-40 minutes.
