Directions:

• 1

  Preheat the oven to 150˚C/300˚F/Gas Mark 2. Place the steak pieces on a plate and pat dry with kitchen paper. Dust each piece in a little flour.

• 2

  Heat 1 tablespoon of the oil in a heavy casserole pot with a lid over a medium-high heat. Add the steak pieces and brown on all sides so they have a deep brown colour. Don’t overcrowd the pot or you won’t get a good colour on the meat so it’s best to do this in batches. With the last batch add in the bacon and fry until it is sizzling and golden.

• 3

  Remove steak pieces & bacon and set aside on a plate. In the remaining meat juices, fry off the onions and carrots until softened and then add the meat back in.

• 4

  Remove the steak and bacon parts from the pot with a slotted spoon and place on a plane lined with kitchen paper. Add the carrot and onion and fry the vegetables for about 6 until the onions are softened.

• 5

  Stir through the garlic, then return the parts steak and bacon back to the pan and add the flour. Cook for 4 minutes, stirring every now and then.

• 6

  Pour in the grapes juice, beef stock and the bay leaf, add the tomato purée and stir through. Season with sea salt and ground black pepper and bring to a steady simmer.

• 7

  Cover the pot and place it in the oven to cook very slowly for 3 hours until the liquid has reduced by half and the meat is incredibly tender when pierced with a fork.

• 8

  About 20 minutes before serving, fry the pearl onions and mushrooms in a non-stick frying pan over a medium-high heat with the remaining oil for about 6 minutes until they are tender. Add these to the casserole 10 minutes before the end of the cooking time.

• 9

  Serve with creamy mashed potato and freshly chopped parsley scattered over the top.