Beef carbonnade

1) Pre heat the oven to 150°C, Gas 2,
2) Peel and chop the onions, peel and finely chop the garlic and set aside.
3) Cut the stewing steak into 2.5cm cubes.
4) Heat the dripping in a large saucepan and fry the meat for 5 minutes, stirring continuously, until browned.
5) Remove the bacon rinds and chop the bacon. Add it to the pan and fry for a further 3 minutes.
6) Remove the meat and bacon from the pan onto a plate, then stir the flour into the pan and cook the mixture for 1 minute.
7) Gradually stir in the beer, beef stock and vinegar and bring to the boil.
8) Arrange the meat, bacon, onions and garlic in a casserole in layers, sprinkling each layer with a little of the herbs and seasoning. Pour on the sauce from the pan.
9) Cover the casserole in the oven, for 90 minutes.