4–5 large carrots, peeled and each cut into 3–4 chunks
5 garlic cloves, 4 halved, 1 crushed
125g/4½oz button mushrooms, larger ones halved or all thickly sliced if preferred
250g/9oz shallots, peeled and larger ones halved
about 6 fresh thyme sprigs
freshly steamed green vegetables and creamy mashed potato, to serve
3 tbsp plain flour
1 beef stock pot or stock cube, crumbled
salt and freshly ground black pepper
1 tbsp cornflour (optional)
3 tbsp tomato purée
15²µ/½´Ç³ú butter
1kg/2lb 4oz braising beef, such as shin, cheek, brisket or stewing or chuck steak, cut into 4–5cm/1½– 2in chunks
200g/7oz bacon lardons or smoked streaky bacon, sliced into strips
375ml/13fl oz cooking red wine