Step 1

1. Preheat the oven to warm l60°C (315°F/ Gas 2–3). Cut the beef into 4 cm cubes, then coat in the flour in batches. Shake off and reserve any excess flour. Heat the butter and half the oil in a 2.5 litre flameproof casserole. Cook the meat over high heat for 2–3 minutes, or until well browned. Cook in batches, adding extra oil if necessary.

Step 2

2. Heat the remaining oil in a large frying pan. Add the bacon and onion and cook, stirring, for 3–4 minutes, or until softened. Add to the meat in the casserole and stir to combine.

Step 3

3. Sprinkle the reserved flour into the frying pan and pour in the red wine. Stir to dissolve any sediment, bring to the boil then pour over the meat. Tie the thyme sprig to the bay leaves with kitchen string and add to the casserole with the garlic. Cook, covered, in the oven for 2 hours, or until the meat is tender.

Step 4

4. Meanwhile, heat the extra butter in a pan, add the mushrooms and cook for 2–3 minutes, then set aside.

Step 5

5. Remove the meat from the sauce with a slotted spoon and set aside. Place the casserole over high heat and boil the sauce until reduced by about a third. Remove the bay leaves and thyme and add the mushrooms. Return the meat to the casserole and simmer gently for 10 minutes. Sprinkle on the parsley and serve.