Coat beef with flour and set aside for 30 minutes.

Cut carrots as described. Slice onions and dice bacon.

Heat oil, fry bacon and onions until golden, then remove.

In the same oil, brown the floured beef on all sides.

Add carrots, bacon, onions, red wine, and port to the pot.

Season with salt and pepper. Stir well.

Slow cook on low for 6 hours.

Add chestnut mushrooms 45 minutes before the end, stir gently.

Serve hot with mashed potatoes.