Heat 1 tablespoon of the cooking oil in a flameproof casserole. Then, over a high heat, quickly brown the meat on all sides. Remove the browned beef from the casserole and set aside. Turn the heat down low.

Chop the onions. Add the remaining tablespoon of olive oil. Next add the onions and cook gently for about 5 minutes.

Crush the garlic and roughly chop all the flat or field mushrooms. Stir in the garlic, mushrooms and thyme to the cooked onions. Mix well, then cover the casserole with a lid or piece of foil and cook gently for about 10 minutes.

Season the mushroom mixture to taste with salt and freshly ground black pepper and lay the meat on top. Cover the casserole again and cook in the Oven for 1 3/4 hours. Preheat a large serving dish.

As soon as the beef is cooked, remove it from the Oven and place it in the centre of the heated serving dish. Remove the mushrooms from the casserole with a slotted spoon and arrange them around the meat.

Sprinkle over the freshly chopped parsley. Serve the cooking juices separately in a small jug.