here's how you do it.
1kg of beef blade steak
750ml red wine (pref burgundy)
3 cloves garlic, crushed
1 onion, chopped
1 carrot, chopped
200g bacon cut into strips
300g french shallots, peeled and left whole
200g sm button mushrooms
Cut the meat into cubes and trim away excess fat. put the meat, wine, garlic and bouquet garni in a large bowl, cover with plastic wrap and refrigerate overnight, or for at least 3 hours.
Preheat oven to 160 degrees celcius (315 farenheit). Drain the meat and reserve marinade and bouquet garni. Dry meat on paper towels. Heat 30g butter in large casserole dish. Add onion, carrot and bouquet garni and cook over low heat, stirring occasionally, for 10 mins. Remove from heat.
Heat 20g butter in lrg fypan over high heat. Fry meat in batches for about 5 mins or until well browned. Add to the casserole.
Pour reserved marinade into frypan and boil, stirring for 30 seconds to deglaze pan. Return casserole to high heat and sprinkle meat and veg with flour. Cook, stirring, until meat is well-coated with flour. Pour in marinade and stir well. Bring to boil, stirring, then cover and cook in oven two hours.
Heat remaining butter and cook bacon and shallots, stirring, for 8-10 minutes. Add mushrooms and cook, stirring occasionally, for 2-3 minutes or until browned. Drain on paper towels. Add shallots, bacon and mushrooms to casserole.
Cover the casserole and return to oven for 30 minutes, or until the meat is soft and tender. Discard bouquet garni, season and serve.
From The Food of France: a journal for food lovers (murdoch books)