SERVES 6
-175/6oz rindless streaky (fatty) bacon rashers (strips), chopped;
-900g/2lb lean braising steak, such as top rump of beef or braising steak;
-30ml/2tbsp plain (all purpose) or wholemeal (whole-wheat) flour;
-45ml/3tbsp sunflower oil;
-25g/1oz/2tbsp butter or 30ml/2tbsp olive oil;
-12 shallots;
-2 garlic cloves, crushed;
-175g/6oz/1 1|2 cups mushrooms, sliced;
-450ml/3|4 pint/scant 2 cups robust red wine;
-150ml 1|4 pint/2|3 cup beef stock;
-1 bay leaf;
-2 sprigs each of fresh thyme, parsley and majoram;
-sea salt and ground black pepper;
-mashed celeriac and potatoes, to serve.
1. Preheat the oven to 160C/325F/Gas3. Heat a large flameproof casserole, then add the bacon and cook, stirring occasionally, until the pieces are crisp.
2. Meanwhile, cut the meat into 2.5cm/1in cubes. Season the flour and use it to coat the meat. Use a slotted spoon to remove the bacon from the casserole and set aside. Add and heat the sunflower oil, then brown the beaf in batches and set aside with the bacon.
3. Add the butter or olive oil to the casserole. Cook the shallots and garlic until just starting to colour, then add the mushrooms and cook for 5 minutes. Replace the bacon and meat, and stir in the wine and beef stock. Tie the herbs together and add to the casserole.
4. Cover and cook for 1 1|2 hours, or until the meat is tender, stirring once or twice. Season to taste before serving with mashed celeriac, and potatoes (or other root vegetables, if you prefer).
Nutritional info per portion: Energy 749 kcal/3117 kj; Protein 63.3g; Carbohydrate 15.2g of which sugar 8.5g, Fat 40.3g of which saturate 14g, Cholesterol 167mg, Calcium 69mg, Fibre 2.8g, Sodium 868mg.