Beef bourguignon

1. Preheat the oven to 160C/320F.
Dice the bacon and cook in a casserole till released all fat and crispy. Then remove with a slotted spoon.
Toss the flour with 1 teaspoon salt and pepper.
Cut the meat into large chunks, press well between paper towels to absorb all moisture, then coat each piece with flour and brown on both sides bacon fat. Do not overcrowd the pan or the meat will not brown. Set the meat aside.
If needed, add an extra tablespoon of olive oil to the pan and cook onion, celery, carrots and garlic and cook for a few minutes.
Add tomato paste and cook continuously stirring for 30 seconds.
Return the beef to the pot, stir and pour in wine and stock. Bring to simmer.
In a separate pan heat the butter and cook the mushrooms for a few minutes, then pour it in the pot with the beef.
Add rosemary, thyme and bay. Cover with a lid and place in the oven for 3 hours.
After 3 hours remove the lid, if there is too much sauce, remove the meat and veg with slotted spoon and simmer the sauce down.