2 lb Lean Braising Steak - Cut the into 2 inch cubes
4 oz (100g) chopped Streaky Bacon or Pancetta
1 tbsp of Olive Oil
1 large Carrot cut into chunks
1 sliced Onion
1 pints (500ml) Red Wine
1/2 pint (250) Beef Stock
1 tbsp Tomato Puree
1 crushed Garlic Clove
1/2 tsp Thyme
1 Bay Leaf
1 tsp Salt
1/4 tsp Pepper
1 oz Plain Flour
16 Small Button Onions or Shallots Peeled
1 oz Butter
2 tbsp of Olive Oil
12 oz Button Mushrooms

Parsley Sprigs, chopped for decoration

1. Pre-heat the oven to gas mark 1, 275°F (140°C).

2. In a large Casserole heat up the Olive Oil and cook the Bacon  lightly brown.

3. spoon them out (leaving as much oil remaining as possible) and set aside in a covered bowl.

4. re-heat the remaining Oil and Bacon Fat until very hot

5. add the cubes of Beef, in batches, and fry them until they are brown on all sides.

6. spoon them out and place in the bowl alongside the Bacon.

7. add the Carrot and Sliced Onion and fry briefly while constantly stirring.

8. pour or spoon out any excess fat.

9. add the Beef and Bacon back into the Casserole.

10. add the Salt & Pepper and mix everything well

11. dust with Plain Flour and stir in again again.

12. stir in the Red Wine and enough Beef Stock to just cover the meat

13. add the Tomato Puree, Garlic and Herbs.

14. bring to boil on the stove then cover and place  into the oven

15. with the lid on for 2 or 2 1/2 hours.

16. Then, using a bit more olive oil, fry the shallots and bacon in a small frying pan to colour them lightly. a

17. add to the casserole, together with the mushrooms, with the lid on and cook further for 1 hour.

18. sprinkle with the chopped parsley

19. serve with boiled or mashed potatoes