Instructions

1. Preheat the oven to 160°C/325°F/gas mark 3.
2. Heat some of the butter and oil in a flame-proof casserole dish.
3. Fry the bacon lardons until brown and set aside to drain.
4. Lightly coat the beef in flour, shaking off any excess. Add a little more butter and oil and seal the beef, a little at a time, in the casserole dish. Do not overcrowd the pan as the beef will stew, rather than fry. Remove once browned.
5. Add a little oil and add onion, carrot, garlic, whole mushrooms and baby onions to the casserole dish.
6. Slowly add the stock and wine to the casserole dish, scraping the bottom to take up any meat juices. Then add tomato purée, ketchup and return beef and bacon lardons to the dish, topping with the whole herbs, tied together with some string.
7. Cover with the lid and cook in the oven for 2.5 hours or until the meat is tender and the sauce has thickened. Serve with creamy mashed potatoes.