1. Chop bacon crosswise in 1/4 inch chunks. Brown in skillet over low heat and transfer to large stockpot. I use thick cut double smoked bacon as the flavor carries well. 2. Cut onions length wise into 1/8ths and saute' in bacon grease and transfer to stockpot when starting to caramelize. 3. Mix flour, pepper and dry mustard. Dredge beef in the flour mix then brown in skillet with olive oil added as needed. When browned, transfer to stockpot. Do not discard leftover flour mix. 4. Peel turnips and parsnips. Cut in 1/2 in chunks and add to stockpot. 5. Slice carrots and potatoes with the skin on but well washed, then add to stockpot. 6. Remove stems from mushrooms and add to stockpot. 7. Place stockpot over medium heat . Add tomatoes. 8. Deglaze skillet with red wine and add to stockpot. Top up with beef stock until contents are almost covered. 9. Chop Basil coarsely and sprinkle over stew. Add Worcestershire sauce and HP sauce. Stir, cover and simmer for 2 hours. Taste and add salt or pepper to your taste. 10. If you need to thicken at this point, add stew gravy to the reserved flour mix and add back to stew slowly until desired thickness is reached. This will also add an extra little kick to the flavor as there is mustard and pepper in the mix. ---------------------------------------------------------------------------
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