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175 g (6 oz) streaky bacon, chopped
900 g (2 lb) braising steak, cubed
12 small shallots
12 small carrots
1 tbsp flour
300 ml (11 fl oz) each of red wine and beef stock
2 tbsp Kikkoman Soy Sauce
100 g (4 oz) button mushrooms
1 tsp dried Herbes de Provence
4 tbsp chopped parsley
Preheat oven to 160 C, 325 F or gas mark 3.
Fry bacon in a frying pan until lightly browned. Transfer to an ovenproof casserole. Heat a little oil in the frying pan and fry steak in batches to brown then add to casserole. Lower heat and tip shallots into frying pan and cook until golden. Add carrots and cook for 2 minutes. Tip vegetables into casserole.
Mix flour with a little wine. Pour wine, stock and soy sauce into frying pan, then add flour mix and bring to boil, stirring until thickened. Add mushrooms and herbs. Tip into casserole and mix through meat. Cover tightly and cook in oven for 2 hours, or until meat is tender. Sprinkle with parsley.
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