Method

Bouquet Garni

Use kitchen twine to tie together: 2 sprigs rosemary, 3 sprigs thyme, 1 bay leaf and 2 sprigs Italian parsley.

Cut the meat into 3 cm cubes, place in a bowl with the bouquet garni, wine and garlic. Cover and place in the fridge to marinade overnight.

Next Day

Pre-heat an oven to 160°C

Drain the meat, reserving the marinade.

Place a large casserole dish over a medium heat, add 1 tablespoon of butter, once melted add the carrots and onion.  Sweat off gently.

Season the flour and place on a tray.  Gently roll the meat in the seasoned flour and shake off any excess, set aside.

Melt 2 tablespoons of butter in a large frying pan and start browning meat on all sides – do in two batches if need be.  Once the meat is brown – add to the casserole dish.

Pour the reserved marinade into the frying pan and bring to boil – stir with a wooden spoon to de-glaze.

Pour the boiled marinade into the casserole dish.  Bring to the boil, stirring constantly.

Cover and place in the oven to cook for 2 hours.

Heat the remaining butter in a frying pan and fry off the bacon for about 5 minutes.  Add the baby onions and mushrooms to the pan and cook for a further 5 minutes, stirring occasionally.

Drain and add to the casserole and cover. Return to the oven for a further 30 minutes or until the meat is soft and tender.

Taste and adjust seasoning if need be.

Remove the bouquet garni, skim any fat from the surface and serve.

Serve with buttered new potatoes.