Less expensive cuts of beef such as round steak are delicious braised, and flavoursome dishes like this are no hardship as an alternative to a grilled steak.
Preheat the oven to 180°C/gas mark 4.
Heat a little oil in a large frying pan set over a high heat. Add the steaks and brown them quickly on both sides. Remove from the pan and set aside.
Trim the mushrooms and halve or quarter them if necessary. Peel and trim the shallots. Add a little more oil to the frying pan if necessary, then add the mushrooms and shallots and cook for a few minutes, until they’re just starting to colour. Spread the mixture over the base of a casserole or a medium-sized baking dish.
Put the steaks on top of the mushroom and shallots, then pour in enough beer to barely cover the steaks. Add the thyme and orange peel, if using, and season well. Cover
the casserole with a lid or cover a baking dish with foil. Cook in the oven for 1 to 1¼ hours, until the meat is tender.
Serve with baked potatoes or wedges, which can be cooked at the same time as you’re braising the beef in the oven and are ideal for soaking up the delicious juices.