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Sauté lardons in a large oven-safe casserole, with no additional fat transferring to a plate once cooked. Wipe clean the fat from the casserole.
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Heat the butter in the casserole, and then brown the meat in batches, transferring to a plate once browed.
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Transfer the meat and lardons back into the oven-safe casserole, sprinkle with the flour and mix until all well combined.
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Add the carrots, onion, garlic, thyme and bay leaves and cover with the wine, tomato paste and the dark chocolate.
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Put in the oven for at least 3 hours at 150ºC (fan 130ºC) checking every now and then. Add the mushrooms about 15 minutes before the end.
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Season with salt and pepper to taste and serve!