It’s the slow cooking of this dish that gives it such a rich, tasty dark sauce, so do not make it in a hurry and, if possible, prepare it a day in advance, chill, then reheat to make a superb beef casserole.
Preheat the oven to 160°C/325°F/Gas 3. Melt the butter with half the oil in a flameproof casserole, add the cubed beef and sauté until well browned. Remove the meat from the casserole using a draining spoon and set aside.
Add the shallots and lardons to the casserole and sauté