Preheat the oven to 160C/315F/gas 2 ½.
Heat the dripping in the frying pan until sizzling hot.
Add half the meat and brown thoroughly on all sides. This needs to be done in batches as an overfilled frying pan will result in the meat being steamed rather than fried. Remove to the shallow dish and set aside while you brown the remaining meat in more melted lard.
Add the oil to the casserole, heat and sauté the lardons and onions on a moderate heat until the lardons have browned and the onion is translucent and beginning to take on colour.
Add the beef and spices and stir thoroughly.
Add the wine and stock and bring up to the boil.
Immediately take off the heat, cover the casserole and place in the oven for two and a half hours or until the meat is tender and the sauce reduced.
Remove from the oven, shake in the flour and stir in.
Cook on the hob until the gravy has thickened slightly. Season to taste.
Best served with mashed celeriac and potato and greens.
