Preheat the oven to 160°C/140°C Fan/Gas 3.

Measure the oil into a large, deep ovenproof frying pan or flameproof casserole with a lid over a high heat. Add the bacon and fry until golden brown. Remove from the pan with a slotted spoon and set aside.

Add the beef and fry until golden brown and sealed. Remove from the pan and set aside with the bacon.

Place the onions and celery in the pan and fry over a high heat for about 5–8 minutes until the vegetables are starting to soften. Stir in the garlic and cook for another 2 minutes.

Sprinkle in the flour and curry powder, and mix well.

Pour in the port and boil for a few seconds, then add the tomatoes and stock. Return the beef and bacon to the pan, and stir well. Bring up to the boil, season with salt and ground black pepper, cover with a lid and transfer to the preheated oven for about 4–4½ hours, or until tender.

Check the seasoning and stir in the horseradish sauce and cream just before serving with mash and green veg.

Mary’s Tips: Can be made up to a day ahead. Reheat and add the horseradish and cream after reheating. Freezes well without the horseradish and cream.