Preheat oven to 140°C/275°F/Gas 1. Allow the meat to come to room temperature, pat dry with kitchen paper, coat lightly in the flour and tap off any excess.
Heat the oil in a large, ovenproof casserole dish and sear meat on all sides, remove from the pan and set aside. Using the same pan add bacon, garlic, onions and mushrooms, braise for 6-8 minutes on a medium heat then add wine, stock, bay leaves and the seared meat. Bring to the boil, cover with a lid and place in the oven for 2½-3 hours, stirring once or twice.
Remove the casserole from the oven. Take off the lid and if necessary reduce the sauce gently on the hob to a smooth consistency. To serve, season to taste with salt and pepper and dot with the diced butter and sprinkle with parsley.
Serve with noodles or mashed potatoes.
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