• Heat the oil in a large non-stick wok or saucepan and fry the beef until lightly browned, remove with a slotted spoon and place in a casserole dish.

• Add the carrots, onions and garlic to the wok or saucepan and fry until the onions are a golden colour, add the flour and stir well, add to the meat.

• Pour the stock and red wine into the wok or saucepan, bring to the boil. Pour over the meat.

• Add the tomato puree, bouquet garni, salt and pepper to the casserole, stir well, cover and cook in a preheated oven for 11/2 to 2 hours.

• Heat half of the oil in a saucepan and fry the mushrooms until lightly browned and remove from the saucepan.

• Heat the rest of the oil and fry the shallots until browned, add the wine and cook until the shallots are just tender.

• When the meat is cooked, remove the bouquet garni, add the mushrooms and shallots, check seasoning and cook for a further 20 to 25 minutes.

• Sprinkle with chopped parsley and serve with vegetables and potatoes.