Beef and Sausage Stew

I usually prepare these kind of dishes in the morning before I go to work! I set the oven with temperature and time I want it ready and off  I go to face the day.  The smell that welcomes me back home, brings me a notion of how super rich people must feel towards their Private Chef!

500g Beef Shank or Brisket cut into cubes
200g Pork Sausages (Cumbrian or Maltese)
100g Panchetta cut into small cubes
1 onion finely chopped
3 long fresh garlic chopped
1 celery stick
1 carrot
2 medium potatoes
200g button mushrooms
400g Can Chopped Tomatoes (Polpa)
2 bay leaves
1 sprig Thyme
1 small Beef Bone (knuckle best)
1 cup white wine
500ml water
1 tbsp plain flour
1 tbsp olive oil
1 tbsp butter
1 tsp curry powder
1 tsp paprika
Fresh ground Pepper
Salt for Seasonings

Heat a heavy based casserole dish and add oil and butter.  Add  chopped garlic onions and pancetta and fry gently. Add flour, curry and paprika and stir.  Cook for one minute then add wine stir, then simmer till it nearly evaporates. Add water and turn heat on to boil. Remove skin from sausages and divide to make small balls the size of a walnut. Add beef, beef bone and sausage balls to onion mixture and cover with lid.  Cook for just two minutes then add canned chopped tomatoes.  Dice the celery stick, carrot, potato and mushrooms and add to stew. Finally make a bouquet garni by tying together the remaining celery leaves, bay leaves and thyme and add them to the stew. Season with salt and pepper and cover with oven proof lid.  Place in a 170c oven and cook for 2 hours so that flavours mix and develop.  Serve with hot crusty bread.