Mix the salt, pepper and flour together and coat the meat in the flour. Fry it in the oil for approx 5 minutes or until browned and place in a large casserole dish.
Preheat oven to 170 C / gas 3.
Fry the onions in the oil for 3 to 5 mins adding the crushed garlic for the last 2 minutes, then add them both to the meat. Cut mushrooms into quarters and add to the casserole; warm the wine till it’s just bubbling and stir it in.
Add the tomato puree, bay leaf, beef stock and bacon and mix it all together.
Cover and cook in preheated oven for approximately 2½ hours, then remove the lid and cook for a further ½ hour.
I made this using the slow cooker for 6 hours. I used half the wine, substituting more with the beef stock. I also added dumplings about five hours in the cooking time which absolutely made the stew the best I ever made. I definitely recommend this recipe! - 08 Apr 2011