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A dark and hearty winter stew.

500 g braising steak, cut into 5cm squares
3 tablespoons olive oil
1 medium onion, sliced
1 heaped tablespoon plain flour
425 ml red wine
2 cloves garlic, chopped
2 sprigs fresh thyme
300 g shallots
1 x 140 g pack cubetti pancetta- available from the Chilled meat section at Morrisons
150 g button mushrooms
salt and freshly ground black pepper

Pre-heat the oven to gas mark 1, 275°F (140°C).
Heat 1¼ tablespoons of the oil in a large ovenproof casserole dish and sear the beef, a few pieces at a time, until dark brown on all sides. Using a slotted spoon, transfer the meat to a plate as it browns.
Next add the sliced onion to the casserole and cook until lightly browned. Return the beef to the dish and sprinkle in the flour, stirring round to soak up all the juices. Gradually pour in the red wine, stirring all the time then add the chopped garlic, herbs and seasoning. Put the lid onto the dish and cook in the preheated oven for 2 hrs
Once the 2hrs cooking time is up, fry the shallots and pancetta in the remaining olive oil in a small frying pan until lightly browned. Add to the casserole, together with the mushrooms, then return to the oven and cook for a further hour until the meat is tender and cooked through.
Serve and pour yourself a glass of Blason De Bourgogne Pinot Noir.