Warren's Kitchen

Method

1.Place a large casserole pan over a medium heat on the hob

2. Heat the olive oil

3. Once the oil is heated, add the beef and fry for 5 mins, turning occasionally

4. Add the plain flour, tomato purée and thyme to the pan, mixing well

5. Add the bouquet garni and wine to the pan, stirring well

6. Crumble in the stock cube and mix well for 5 mins

7. Bring the pan to the boil, stirring continuously

8. Once the pan has reached the boil, reduce the heat to a gentle simmer

9. Place the lid onto the pan and simmer for 1 hour 30 mins

10. While the pan is simmering, peel and quarter the shallots

11. Peel and finely chop the garlic cloves

12. Chop the bacon into small pieces

13. Peel and chop the carrots

14. Heat a small amount of olive oil in a large frying pan on a medium heat

15. Once the oil has heated up, add the shallots, carrots, mushrooms, bacon and garlic

16. Fry for 10 mins, stirring continuously

17. Remove the frying pan from the hob and leave aside

18. Once the saucepan has simmered for 1 hour 30 mins, add the contents of the frying pan and simmer for a further 30 mins, stirring occasionally

19. Once the pan has simmered for a further 30 mins, check that the mixture's texture is to your liking

20. Sprinkle in the parsley, stir for 1 min and remove from the heat

21. Serve and enjoy!