Season the flour with a quarter teaspoon salt and a grinding of black pepper. Dredge the beef through the flour and shake off any excess. Heat a frying pan, add the olive oil and fry the beef in small batches until golden brown. Remove and place in an ovenproof casserole with a lid. Fry the onions and bacon in the same pan. As soon as the onions are golden brown, add one tablespoon flour and fry for another minute. Now add the tomato paste and garlic and fry for another minute.
Add the red wine and cook for a further minute. Be sure to loosen all the glorious caramelised bits on the bottom of the pan. It’s pure flavour. Now add the carrots, stock and a quarter teaspoon black pepper. Add the lot to the meat in the casserole, cover and cook slowly in a medium oven (170 °C) for three hours. Check occasionally to see if it needs a bit of water. When the meat is soft, it’s ready. Taste to see if it needs salt, then add a huge handful of roughly chopped parsley. It’s perfect with mash.