Toss the meat in the flour. Heat the oil in a large casserole, then brown the meat in batches. Remove and set aside. In the same pan (wash if any meat has burnt onto it), brown the onions, then set aside.
Reduce the heat to medium, cook the onion and carrots until softened, then add the garlic and paprika, and cook for a further 2 minutes. Add the remaining ingredients (if you use wine, note the alcohol will cook away), and strain in the porcini soaking liquid through a tea strainer. Bring to the boil, then reduce to a simmer and return the meat to the pan. Leave for 5 hours, or until the meat is very tender.
Forty-five minutes before the cooking time is up, add the browned onions. Serve with mashed potato – we stirred in 4tbsp chopped flat-leaf parsley.
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