(Oven)

1. Heat the oven to 160°C fan.
2. Season the chuck steak generously with salt and black pepper, then dust lightly with the flour, shaking off any excess.
3. Heat the dripping or oil in a large ovenproof casserole over a medium–high heat.
4. Brown the steak well on both sides in batches. Remove and set aside.
5. Lower the heat and add the sliced onions with a pinch of salt.
6. Cook gently for 10–15 minutes, stirring occasionally, until soft and lightly golden.
7. Add the garlic, tomato purée, thyme and bay leaf, cooking for 1 minute.
8. Pour in the stock (and cider or ale if using), scraping up the base of the pot.
9. Stir in the Worcestershire sauce, then return the beef to the pot in a single layer.
10. Bring to a gentle simmer, cover with a lid and transfer to the oven.
11. Cook for 2½–3 hours, until the beef is tender and the sauce has thickened.
12. Remove the lid for the final 20 minutes if you want a slightly thicker gravy.
13. Rest for 10 minutes, then finish with parsley if using.

Multi-Cooker Option (Ninja Foodi MAX)

1. Select Sauté → Medium and brown the floured steak in batches. Remove and set aside.
2. Add the onions with a pinch of salt and cook for 10–12 minutes until softened.
3. Add the garlic, tomato purée, thyme and bay; cook briefly.
4. Pour in the stock and Worcestershire sauce, scraping the base of the pot.
5. Return the beef to the pot.
6. Pressure cook on High for 45 minutes, then allow natural release for 15 minutes.
7. Switch to Sauté → Low and simmer uncovered for 10–15 minutes to thicken if needed.