Heat oil in a heavy pan and add in the bacon lardons. Cook until coloured and then transfer to a large casserole dish.
Next, cook the onion, garlic & celery in pan until soft and translucent. Add in tomato purée and cook for a minute before removing to the casserole dish. Brown the beef in batches on the oiled pan and then transfer each batch to the casserole dish.
Mix meat, lardons & vegetables together and sprinkle in seasoned flour and herbs.
De-glaze the pan by pouring in the wine and stock and bring to the boil ensuring to scrape up any tasty bits from the pan. Boil for a couple of minutes and then pour into casserole. Add in the carrots & mushrooms.
Cover casserole dish and bake in oven at 160° C for about 2 hours, until meat is very tender.
At the end of cooking add blended cornflour to thicken up the sauce.
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