750g good quality blade or chuck steak

75g pancetta,rind removed

1½ cups good quality red wine

1 cup veal stock,approximately

1 tbsp sea salt

3 tbsp olive oil

3 tbsp unsalted butter

1 small brown onion,diced

1 small carrot,roughly chopped

2 garlic cloves,finely chopped

1 tbsp plain flour

2 bay leaves

8 small eschalots,peeled

150g small button mushrooms

1 tsp thyme leaves,plus extra to serve

Freshly ground black pepper

buttery mash,to serve