Method

Toss the beef in the flour in a bowl. Heat the oil in a casserole dish, brown the beef in batches and set aside. Add the bacon (cut into strips) and onions to the same pot and sauté until the onions are soft and translucent. Return the meat to the casserole with the bouquet garni. Pour in the wine, hot stock, tomato paste and sugar, and add enough boiling water to cover the meat. Stir, cover and add to a preheated 150°C oven and cook for two to three hours, adding the mushrooms and balsamic vinegar during the last 15 minutes of cooking time. Serve with hot, buttery potato and leek mash, and an ice-cold Black Label.