Method

• 1.
  To make the bouquet garni, gather the herbs in a bundle, enclose the woody stems with orange peel and tie together with kitchen string.
• 2.
  Place the diced beef and bouquet garni in a large non-metallic bowl and pour the red wine over the top. Cover with plastic wrap and leave to marinate in the fridge for at least 4 hours, but preferably overnight.
• 3.
  Preheat oven to 160°C.
• 4.
  Heat 2 teaspoons of the olive oil and half the butter in a large ovenproof casserole dish over medium heat, add the onion and carrot and cook for 3-4 minutes, stirring occasionally, or until softened. Add the pancetta and cook for a further 2 minutes, then set aside.
• 5.
  Drain beef, reserving marinade, and pat dry on kitchen paper. Heat 1 tablespoon of oil in a large frypan over high heat and brown beef in batches. Transfer beef to casserole with the onion mixture, sprinkle with flour and stir.
• 6.
  Deglaze frypan with marinade, allow to bubble for 1-2 minutes, then add to casserole with the bouquet garni, stock and garlic. Bring to the boil, cover, then cook in oven for 1 1/2 hours.
• 7.
  Meanwhile, heat the remaining butter and oil in a large frypan. Add the eschalots and cook over medium heat for 3-4 minutes or until light golden. Add the mushrooms and cook for a further 2 minutes to brown.
• 8.
  Remove casserole from oven, stir in eschalots and mushrooms and season with salt and pepper. Return to the oven, covered, for a further hour. Remove bouquet garni and garlic before serving.