Ingredients

Serves 4 - 6

Preparation method

Heat the oven to 150C (300f) Gas Mark 6

Cooking instructions

Warm the oil in a large, heavy casserole with a lid. When it is hot, add the meat and fry until sealed and browned very well on all sides. Remove from the pan and sprinkle all over with pepper.

Add the butter to the pan with the chopped onion, carrot, celery and diced bacon. Fry briskly until golden and crispy, about 10 minutes. Sprinkle over the flour and cook, stirring, for another minute. Pour the wine and bring to the boil. Vigorously scrape up all crusty caramelised juices from the bottom of the pan and let the wine come to the boil to allow the alcohol to evaporate. Now reduce the heat so the liquid barely simmers - this is important, boiling toughens the meat.

Return the meat to the pan and surround with the garlic, shallots, carrots and celery. Arrange a layer of mushrooms on top and sprinkle over the thyme.

Cover the pan tightly and put in the oven to cook until very tender, 3-4 hours. This needn’t be done all in one go; cook for a couple of hours, then remove to a wire rack to cool completely at a cool room temperature. You can then put it in the fridge for up to 3 days. To finish cooking, bring just to simmering point on the stove, then return to the oven for the remaining cooking time.

Before serving, if the braise looks too liquid, remove the meat and the vegetable pieces and keep warm covered with foil in the oven while you boil down the winey juices until concentrated.

Add salt and pepper to taste. To serve, cut the beef into thick slices and spoon over the vegetables and juices.