I made this on Saturday night (minus the chestnuts - couldn't find any!)

Ingredients

1 tbsp of plain flour
500g or so of cubed beef
2 tablespoons of olive oil
4 rashers of streaky bacon
1 large onion
2 cloves of garlic, crushed
half a 400g tin of chopped tomtoes
100 ml beef stock
large glass of red wine
100g chesnuts

How to:

1. Preheat the oven to 170 degrees (GM 3). Then put the flour in a bowl and season with salt and pepper. Toss the beef cubes in the flour then shake off the excess.

2. Seal the beef by frying them on a low-mod heat in a large frying pan in the the olive oil and put in the casserole dish.

3. In the frying pan, chop up the bacon and fry until crispy. Add to the casserole dish.

4. Then fry the onion and garlic for 5 minutes or so then add the remaining flour, tinned tomatoes, stock and wine and bring to the boil.

5. Transfer to the casserole dish and cook the casserole lidded for a couple of hours.However, 45 minutes before finishing, add the chestnuts to the casserole.

6. Serve with mashed potato and peas.