Beef stew with a Yorkshire hat

Method

1. Cut the steak into large cubes, toss in the seasoned flour and brown in a little oil, in batches, in a casserole. Remove and set aside.
2. Fry the pancetta in the casserole until golden. Set aside. Add the shallots and cook for 5 minutes, then the garlic, thyme and bay leaves. Cook for 2 minutes.
3. Return the meat to the pan and add the wine and stock. Boil, then cover and simmer for 11/2 hours, stirring occasionally.
4. Stir in the carrots, mushrooms and redcurrant jelly. Season. Simmer for 25 minutes.
5. Serve in bowls, top with the Yorkshires, and drizzle with the sauce.