* 2 ¼ Lb beef , cubed
* for the marinade:
* 2 carrots , peeled and diced
* 4 garlic cloves
* 4 celery stalks , chopped
* a few sprigs of thyme
* a few sprigs of parsley
* 2 bay leaves
* 1 Tbsp black peppercorns
* a few allspice kernels
* 2 fl oz vegetable oil
* 1 ¾ oz butter
* 7 oz button mushrooms
* 8 shallots , peeled
* 1 Tbsp tomato purée
* 25 fl oz red wine , preferably Burgundy
* 4 Tbsp flour
* 10 1⁄8 fl oz beef stock
* 4 bacon rashers , cut into pieces
* 2 fl oz brandy
* 2 Tbsp parsley , chopped
* salt and pepper
* 2 bowls
* 1 sieve
* 2 trays
* 1 set of tongs
* 1 slotted spoon
* 1 saucepan
* 1 wooden spoon
* 1 frying pan
* some paper towel
* 1 small cheesecloth
* some string
* some cling film
* 1 pair of scissors

Step 2:
Make the sachet
Into the centre of the cheesecloth, place the thyme, bay leaves, parsley, allspice and the black pepper. Tie it up with the string to make it into a sachet. Set it aside.

Step 3:
Marinate the ingredients
Place the meat into a large bowl. Follow with the carrots, garlic, celery and the sachet. Pour over the red wine. Cover with some cling film. Place it into the fridge overnight to marinate.

Step 4:
Preheat the oven
Set your oven to 170ºC (325ºF/ gas mark 3).

Step 5:
Separate the ingredients
Once your meat has marinated, unwrap it. Pour it through the sieve into a separate bowl. Remove the sachet and put the meat onto a tray, leaving the liquid in the bowl.

Step 6:
Season the meat
With some kitchen towel, pat dry the meat. Season with salt then pepper. Sprinkle over some flour. Mix it all in with your hands, to ensure that all the meat cubes are well coated.

Step 7:
Brown the meat
Place a saucepan onto a high heat and warm through. Add some oil and a knob of butter. When melted add the meat in with your tongs. You will have to cook it in batches, depending on the size of your pan. Take your time to brown the meat nicely on all sides, as it will give the meat a deeper flavour. Once browned, remove the meat and place onto a tray. Add some more oil and butter if needed before browning the remaining meat.

Step 8:
Cook the stew
When all the meat has browned add the bacon and let it fry a bit. Add the vegetables from the marinade and let them cook a little.
Add the tomato purée and mix it in. Add the brandy and spoon all the meat back into the pan, depending on the size of your pan. Cover it with the red wine that the meat was marinated in, the beef stock and the herb sachet. Bring it to a simmer and cover it with the lid. Put it into the oven to cook for 2.5 – 3 hours.

Step 9:
Brown mushrooms and shallots
While the stew is cooking, place a frying pan on high heat. Add some oil and a some butter. Introduce all the mushrooms, depending on the size of your pan. Toss them occasionally to help them brown evenly. Season with salt and pepper. Add more butter and oil as needed.
When nicely browned remove them from the pan. Place the pan back onto the heat. Add a little more butter. Add the shallots and let them brown a little. Remove them from the pan and place alongside the mushrooms.

Step 10:
Add remaining ingredients
30 minutes before the beef is ready add the mushrooms and the shallots to the pan. Cook for the remaining time with the pan uncovered.

Step 11:
Garnish and serve
When cooked, remove it from the oven. Take out the sachet and discard. Sprinkle in the parsley. Serve as a hearty meal on its own or with some fluffy mashed potatoes.

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