Rich Beef Stew in Red Wine

Preheat the oven to Gas 3.5 170C and trim the steak of all visible fat. Season the beef chunks and trim the bacon and cut into 2cm strips. Prepare all the other ingredients ready to start.Using a squirt of Frylight, fry the beef and the bacon until lightly browned, turning once. Add to your casserole dish.Fry the chopped onion and garlic in a little frylight for a couple of minutes then pour in the wine, tomato puree and stock pot then add the herbs. Bring to a simmerArrange the steak, bacon, shallots and mushrooms in the casserole to distribute evenly then pour over the onions and red wine mixture making sure the onions are also evenly spread.Cover rightly with a lid or foil and then bake for an hour and a half. Then, remove the lid or foil, give a good stir and adjust the seasoning to taste then put back in the oven for a further 45 minutes.When ready to serve, drain the liquid from the casserole into a saucepan and bring back to the boil. Then, mix the cornflour with alittle cold water and gradually add to the boiling liquid, stirring until nice and thick. Adjust seasoning again then return the sauce to the meat in the casserole and serve with some mustard mash and plenty of vegetables