3 Tbsp extra virgin olive oil
12 pickled onions, drained
2 carrots, halved lengthways, cut into 2cm-long pieces
1kg beef gravy steak, cut into 6cm pieces
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp plain flour
2 cups beef stock
¼ cup brandy
8 cloves garlic, smashed, peeled
55g can pickled green peppercorns, drained
1 Tbsp Worcestershire sauce
2 tsp dijon mustard
200g button mushrooms
20g butter, softened
1 Tbsp plain flour
½ cup flat-leaf parsley leaves, finely chopped, plus extra to garnish
Mashed potato, to serve
Preheat oven to 150°C. Heat 1 Tbsp of the oil in a large heavybased ovenproof lidded saucepan over a medium heat. Add pickled onions and carrots and cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer to a plate.
Put beef in a large bowl and season. Add flour and toss well to coat.
Heat 1 Tbsp of the remaining oil in same pan. Add ½ of the beef and brown, turning occasionally, for about 5 minutes or until browned all over. Transfer to a plate and repeat with remaining oil and beef. Return browned beef to pan. Add stock, brandy, garlic, peppercorns, Worcestershire sauce, mustard and 1 cup of water. Bring to the boil, then add browned onions and carrots and mushrooms. Cover with lid, transfer to oven and cook for 3 hours.
Using a slotted spoon, transfer beef and vegetables to a large serving dish. Return pan to stovetop over a low heat. Combine butter and flour in a small bowl to make a thick paste, then add to pan, stirring until sauce has thickened. Stir in parsley and season. Transfer sauce to a gravy boat or jug. Drizzle ½ of the sauce over beef and serve remaining sauce on the side. Serve beef diane with mashed potato.