1.5 kg (3 ½ pounds) beef chuck steak, trimmed, cut into small pieces

1/3 cup olive oil

100 g thinly sliced bacon, rind discarded

1 large brown onion, finely chopped

2 carrots peeled and diced

2 garlic cloves, crushed

2 teaspoons of finely chopped fresh rosemary

1 cup of vegetable stock

1 cup of beef stock

410 g can tomatoes

4 potatoes, peeled, thinly sliced

Olive oil cooking spray

Extra 1 teaspoon fresh rosemary leaves

PREHEAT oven to 160 0 / 140 0 fan forced.

PLACE flour in a large snap lock bag. Add pepper and salt to flour.

Add beef.  Seal the bag and shake to coat evenly.

HEAT 1/3 cup of oil in a large fry pan over medium high heat.  Add beef and cook, stirring for 5 minutes, or until meat is browned all over.

TRANSFER meat to a 24cm or 4 litre capacity round heavy-based flameproof casserole dish.

MEANWHILE heat a small amount of oil in the fry pan, add bacon, onion, and carrot stirring occasionally, for about 5 minutes or until softened.  Add garlic, rosemary, and cook stirring for one minute, or until fragrant.  Add vegetable stock, beef stock, and tomatoes.  Bring to the boil then add this to your meat in the casserole dish.

BAKE for 3 hours, stirring occasionally.