- 175g streaky bacon, chopped
- 2 x 400g packs diced beef
- 1 tbsp sunflower oil
- 12 small shallots, peeled
- 12 baby carrots, trimmed and halved lengthways
- 1 tbsp plain flour
- 300ml red wine
- 300ml beef stock
- 1 tsp Worcestershire sauce
- ½ tsp dried Provençal herbs
- 100g button mushrooms
- 4 tbsp fresh parsley, chopped
- Preheat the oven to gas 3, 160°C, fan 140°C. Place a large ovenproof casserole over medium-high heat, add the bacon and fry for 5-7 mins until crisp. Remove to a plate with a slotted spoon and set aside.
- Working in batches, add the beef to the hot casserole and fry for 2-3 mins per batch until browned all over – you may need to add a little oil to the pan if the meat starts to stick too much. Transfer the beef to a plate once browned.
- Lower the heat slightly and fry the shallots for 3-4 mins until golden, then set aside. Add the carrots, cook for 1-2 mins, then set aside with the shallots.
- In a small bowl, mix the flour into 2 tbsp of the wine to form a paste, then set aside. Pour the remaining wine into the casserole, letting it bubble gently for 2 mins as you stir in any bits stuck to the bottom of the pan. Add the stock, Worcestershire sauce and dried herbs, along with the reserved beef, bacon and vegetables. Stir in the flour paste and bring to the boil, stirring until slightly thickened.
- Cover the casserole with a lid and transfer to the preheated oven. Cook for 2 hrs or until the meat is almost tender. Remove from the oven, stir in the mushrooms, then return to the oven for another 15 mins until cooked through. Sprinkle over the chopped parsley to serve.