Beef Casserole with Mushrooms

5 rashers streaky  bacon chopped
2 onions sliced
4 cloves garlic chopped
50 grams butter
1.5 kilo of blade steak, chuck steak  or topside cut into chunky pieces from 
1 cup port or red wine
1 cup beef stock or 1 teaspoon beef stock powder dissolved in 1 cup water
2 tablespoons tomato paste or puree
1 teaspoon of mixed dried herbs. Rosemary, thyme, sage or 1 tablespoon fresh herbs
6-8 carrots scrubbed
250 grams mushrooms sliced 
Chopped parsley
Salt and pepper

Fry  chopped bacon slowly in a large fry pan.  Remove bacon to an oven proof casserole.  Fry onion and garlic in bacon fat left in the pan for 5-6 minutes then put in casserole dish.  Add butter to fry pan.  Dust meat with flour and brown in butter.  Add browned meat to casserole dish.  Swill out the pan with the port or red wine, beef stock or water and stock.  Add the tomato paste or puree and stir to include all the meat juices and pan scrapings.  Pour into casserole dish.  Add herbs, carrots, sliced mushrooms, salt and pepper.

Place lid on casserole and cook in a slow oven 150 degrees C for 3 hours until meat is tender.  Stir every now and then and serve with chopped parsley.  Have this meal with baked potatoes and lots of crusty bread to mop up the delicious gravy.  

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