Ingredients: Serves 6

• Olive oil – for cooking
• 1kg braising beef, cut into 3cm pieces – shin or cheek are best
• 2 tbsp plain flour, plus extra to dust
• 250g bacon lardons
• 150g button mushrooms
• 2 tbsp butter
• 250g button onions or shallots, peeled but left whole 
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 3-4 tbsp brandy
• 750ml bottle of red wine – make it a good one!
• 2 large carrots, peeled and cut into chunks
• Bay leaf, fresh parsley and thyme sprig, tied together with string
• To serve: mashed potato, green beans and fresh parsley – fresh bread optional 

Method:

1. Preheat the oven to 170°C.
2. Pour a couple of tbsp of oil into a large casserole dish, over a medium heat. 
3. Coat the beef lightly in the flour, then add to the pan in batches. 
4. Brown well, then transfer to a large bowl.
5. Heat another splash of oil in the casserole dish, then add the bacon and fry until crisp, then set aside, with the beef. 
6. Fry the mushrooms until golden, place in a separate bowl.
7. Add the butter to the pan, then add the shallots and fry gently until brown (8-10 minutes). Remove and add to the mushrooms.
8. Add the chopped onion and garlic to the casserole and fry gently until soft. Remove and add to the meat.
9. Pour the brandy into the casserole and heat it, scraping the browned bits from the bottom of the pan. Add the wine and bring to the boil. 
10. Return the beef, bacon, chopped onion and garlic to the casserole, add carrot and the herbs and bring back to the boil. 
11. Cover, transfer to the oven and cook for 2½-3 hours until the beef is tender.
12. Remove the casserole from the oven, stir, then season to taste. 
13. Stir in the mushrooms and the shallots, then return to the oven with the lid off for 30 minutes more or until the beef is tender and the sauce glossy. 
14. Serve with mashed potato, green beans and a fresh parsley – discard the herbs used in cooking!