- Preheat the oven to 140 C / Gas 1.
- In a large lidded casserole dish over a high heat, spray a little oil then add the beef and brown on all sides. Using a slotted spoon, transfer the beef to a plate and set aside.
- In the same pan add the onion and sprinkle in the flour. Cook and stir for 4 to 6 minutes to soften. Pour in the wine, stock and balsamic vinegar, if using, and give a good stir. Add the chopped garlic, herbs, carrots, swede and seasoning and stir. Cover.
- Bake in the preheated oven for 2 hours.
- In a frying pan over a medium heat, spray a little oil then fry the pancetta and brown lightly. Remove the casserole dish from the oven and add the pancetta and the mushrooms. Cover.
- Bake in the oven for 1 hour further until the beef is tender and the sauce has thickened. Remove from the oven give a good stir then spoon into warmed bowls or over mash and serve.
The plain flour is optional and can be replaced by a tablespoon or two of cornflour dissolved in a little water to thicken the sauce. The Burgundy can be replaced by any other red wine on hand, dry cider or some dry sherry. In place of the pancetta cubes substitute with 225g smoked or unsmoked streaky bacon, chopped.
Adapting for the slow cooker
Alternatively you could cook in a slow cooker and cook on low for 6 to 8 hours.