Slow Braised Beef in Red Wine

Serves 4

175g streaky bacon, chopped v2tbsp sunflower oil

900g braising steak, cut into 4cm cubes

12 small shallots, peeled

12 baby carrots

1 tbsp flour

300ml red wine

300ml beef stock

2tbsp soy sauce

100g button mushrooms

1 tsp dried herbes de Provence

4tbsp chopped fresh parsley

Preheat oven to 160C. Fry the bacon, remove and transfer to a large casserole. In the same pan, fry the steak briskly in batches, transferring to the casserole as it browns and adding oil if needed.

Lower the heat and fry the shallots until golden. Add the carrots, cook for 2 minutes, then transfer to the casserole.

Stir the flour into a little of the wine then add to the pan with the remaining wine, stock and soy sauce. Bring to the boil, stirring until thickened.

Add mushrooms and herbs and pour into the casserole. Cover tightly and cook in the oven for 2 hours or until the meat is tender.

Sprinkle with chopped parsley and serve with mashed potatoes and vegetables.