BURGUNDY BEEF Boeuf bourguignonne

Slice 1 kg of chuck steak into 4 cm squares (1 and 1/2 inch ). Melt 2 tbs of pork fat in a large pan and fry 200 gm bacon , rinded and cut in 1.2 cm (1/2 inch strips ).Fry for a few minutes until the bacon begins to colour. Transfer the bacon into the bowl of your slow cooker . Now fry the steak in the remaining fat in the pan until brown all over,then add the steak to the bacon . Blend 2 tbs of flour with the fat in the pan and continue to cook until it has browned . Remove the pan from the heat and stir in 1 and 1/4 cups of beef stock and 1/4 cup of red wine with 2 tbs of minced garlic. Return the pan to the heat and bring the liquor to boiling point then reduce heat to a simmer and continue to cook until the sauce has thickened . Add 1 bay leaf , 1 level tsp of dried mixed herbs ,1 tsp of dried parsley , 1 tsp of cracked black pepper . Pour the liquid over the meat , add 125 gm of peeled shallots and 100gm of fresh button mushrooms that have been Cover and turn on High , bring to the simmer and continue to cook on high for 4 hours . Serve with fried bread triangles garnished with parsley .