Spring Beef Casserole

750 g/11/2 lb chuck steak, trimmed of fat and cut
into cubes
300 nil/1/2 pint dry red wine
1 clove garlic, peeled and crushed
2 cloves
1 bay leaf
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 lean bacon rasher, derinded and diced
2 celery stalks, chopped
3 parsley sprigs
150 ml/1/2 pint beef stock
6 small pickling onions, peeled
4 carrots, peeled and sliced
12 button mushrooms, wiped
100 g/4 oz peas
chopped parsley, to garnish

Put the beef in a shallow dish. Mix together the wine, garlic, cloves, bay leaf, salt and pepper and pour over the beef. Leave to marinate for 2 hours, stirring frequently.

Put the bacon in a heavy pan and heat gently until the fat begins to run. Drain the meat, reserving the marinade. Add the meat to the bacon and fry briskly until browned on all sides.

Transfer the beef and bacon to a casserole. Pour in the reserved marinade, then add the celery, parsley sprigs and stock. Cover and cook in a preheated moderate oven (160 °C/325 °F, Gas Mark 3) for 1 hour.

Add the onions and carrots. Cover and continue cooking for 30 minutes or until the beef is tender. Add the mushrooms and peas and cook for a further 30 minutes. Remove the bay leaf and parsley sprigs. Taste and adjust the seasoning, if necessary, then sprinkle with the chopped parsley and serve hot.

SERVES 4