Heat half the butter in a large frying pan and fry the steak in batches over a high heat for two to three minutes, until golden.
Remove from the pan.
Add the remaining butter to the pan and fry the onions over a medium heat for about five minutes until golden.
Add the mushrooms and fry for a further two minutes.
Add the tomatoes, wine, stock, bay leaves and meat to the pan.
Simmer for five minutes.
Add a little water to the cornflour, stir until smooth and add to the stew.
Stir until thickened slightly and season with salt and black pepper.
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