* 3 tablespoons Olive oil
* 400 g Stewing Steak, trimmed of excess Fat and cut into bite-sized cubes
'''Marinade'''
* 2 sticks of Celery, cut into large pieces (they will be discarded later)
* 1 large Onion, peeled and quartered (will be discarded later)
* 2 large Carrots, sliced in half length-wise (these will be discarded later)
* 750 ml robust Red wine such as Bulls blood.
''' Bouquet garni''' (I used a variation on version 4)
* 2 Bay leaves
* half a lime (unsqueezed)
* 1 sprig of Oregano
* 1 sprig of Parsley
* 1 sprig of Thyme
* 3 Garlic cloves, bruised
* 1 strip of Lime peel
'''Cooking the meat'''
* 8 shallots or baby onions
* About 100g to 150g of button mushrooms - ''1 small packet''
* 2 carrots, scrubbed and sliced
* 110 g (4 oz) home smoked bacon or good quality smoked bacon
* 3 tablespoons of brandy
* Pinch of salt
* 2 tablespoons of flour

===Method===
* Heat 1 tablespoon of olive oil in a large pan. Add the onion quarters. carrots, celery and fry until the onion is softened.
* Add the bottle of wine, bouquet garni and bring to the boil. Reduce the heat and simmer for 15 minutes.
* Remove from the heat, allow to cool completely.
* Arrange the steak in a bowl and pour the wine together with the vegetables over the steak and store in a refrigerator overnight to marinate.
* The next day, preheat the oven to 140° C (275° F - gas 1)
* Drain the wine and reserve, pick out the meat and reserve, discard the remaining items.
* In a large Dutch oven, heat the remaining 2 tablespoons of olive and fry the bacon and onions for 3 minutes, add the carrots and mushrooms and fry for a further 3 minutes.
* Pour in a splash of brandy and deglaze the pan.
* Stir in the flour.
* Pour in the reserved wine, add the meat and mix well and bring to the boil.
* Remove from the hob, cover, place in the oven and cook for 2 hours.

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