* 450g Stewing Steak, cubed
* 1-2 tablespoons Dried mixed herbs
* 250ml gutsy Red wine - perversely I used DO Valencia, a Spanish wine
* 1 tablespoon Brandy
'''For the Stew'''

* Plain flour, seasoned with Salt and Pepper
* 200g Belly pork, skin removed and reserved, and Meat cut into smallish pieces
* 1 tablespoon Olive oil
* 120g Pickled silverskin Onions, well drained (you can use fresh, but not available where I live)
* 1 bulb Garlic, finely Diced
* 100g streaky Bacon, Diced
* 100g small Button mushrooms, wiped and left whole
* Flat leaved parsley, coarsely chopped, to garnish

===Method===
* Place the Marinade ingredients in a bowl and leave overnight in the Fridge, covered.
* Remove the Beef and Marinade from the Fridge and allow to come to room temperature.
* Drain off the Marinade into a separate bowl and reserve.
* Dry the Meat with kitchen paper and place in a further bowl.
* Lightly dredge with the seasoned Flour (a Flour dredger would be useful for this) and toss the Beef in the flour.
* Cook the Belly pork (minus the skin) in a non-stick Casserole or Deep frying pan until it starts to produce its own Dripping.
* Remove the Pork pieces and reserve.
* Add the Olive oil, bring to a high-ish heat and add the Beef.
* When the Beef has Browned on all sides, remove and reserve with the Belly pork.
* Add the Onions, Garlic, Bacon and Mushrooms and cook until they start to colour.
* Add the reserved Marinade, and Boil until the smell of Alcohol has disappeared.
* Add the reserved Pork, Beef and Pork skin.
* Bring to the Boil, then Simmer on a low heat, covered, for 2-3 hours.
* About 15-20 minutes before the end, remove the lid and cook on a higher heat until the Sauce has thickened.
* Serve, garnished with the chopped Parsley.

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