1. Heat a stove top casserole or oven proof pot and add ¾ of the oil.

2. Brown the meat in batches and reserve.

3. Add the remaining oil and caramelise the shallots.

4. Reduce the heat and add the chopped onion and cook for a few minutes until clear.

5. Return the meat to the pot, along with the juices, and add the bay leaves, garlic, thyme, rosemary and flour and stir until smooth.

6. Add the beef stock and wine, simmer, stirring until the stew thickens a little. Add the Porcini mushrooms and remaining ingredients.

7. Place the pot in a pre-heated oven at Gas Mark 1/140°C/275°F for about 2 hours, stirring a couple of times.

8. Check for salt and pepper before serving.

9. As an additional extra stir in some cold, cubed butter to give a gloss.

10. Serve with chunky mashed potato or seasonal vegetables.