Preheat oven to 160°C

Allow the meat to come to room temperature, pat dry with kitchen paper, coat lightly in the flour and tap off any excess.

Heat the oil in a large, ovenproof casserole dish and sear meat on all sides, remove from the pan and set aside.

Using the same pan add bacon, garlic, shallots/onions and mushrooms, braise for 6-8 minutes on a medium heat then add wine, stock, bay leaves and the seared meat.

Bring to the boil, cover with a lid and place in the oven for 1½ - 2 hours, stirring once or twice.

Test by using a fork, when the meat is ready the fork should cut through the meat with minimum effort.

Remove the casserole from the oven, take off the lid and if necessary reduce the sauce gently on the hob to a smooth consistency.

To serve, season to taste with salt & pepper and dot with the diced butter, finish with a sprinkle of parsley.

Serve with noodles or mashed potatoes.