3 tbs light olive oil
1 kg Shin of beef (diced)
1 white onion (thinly sliced)
2 large garlic cloves (finely chopped)
2 large carrots (cut into smallish chunks)
2 tbs unsalted butter
6 shallots (peeled but left whole)
6 smoked streaky bacon rashers (cut into 3cm strips)
450g closed cap white or chestnut mushrooms
1 bottle full-bodied red wine (Rioja, Shiraz or similar is fine)
200 ml beef stock (2 tablespoons of beef Bovril dissolved in 200ml boiling water)
2 tbs plain flour (heaped)
1 tbs dried mixed herbs (heaped)
3 Bay leaves
Freshly ground black pepper
Salt to taste if necessary – be careful with this as the streaky bacon may make it salty enough
Pre-heat the oven to 145º C
In a large pan heat the oil then brown the meat quickly (a few pieces at a time). Set meat aside.
In the same pan sauté the sliced onion until slightly caramelised.
Heat the butter in a small frying pan, add the shallots and cook until coloured all over, then add the bacon for a couple of minutes then remove from heat.
Transfer the meat, onions, shallots and bacon into a lidded casserole dish.
Add the remaining carrots, garlic, mixed herbs and bay leaves.
Sprinkle the flour over this and combine.
Add the mushrooms and dried mixed herbs then pour in the wine and beef stock adding a good twist of black pepper.
Cover and cook in the pre-heated oven for about 2 hours or until the meat is tender.
Sauté or roast potatoes with glazed carrots and braised leeks go well with this dish.