Heat half the oil in a large flame-proof casserole dish and seal the beef in batches, turning for 4 – 5 minutes until sealed all over, then using a slotted spoon remove from casserole dish and set aside.
Once all the beef has been sealed, add the remaining oil and add the onion, carrots garlic, and lardons, cook for 3 – 4 minutes until the onion have softened and the lardons are slightly crispy.
Add the mushrooms and stir for a further minute.
Next add the tomato puree, then return the beef to the casserole dish, pour in the herbs, wine and stock. Season with some salt and freshly ground black pepper.
Cover the casserole dish with a lid and cook on a low heat for 2 -3 hours until the beef is tender.
Meanwhile, boil the potatoes in a pan of salted water for approx 15 minutes or until tender. Mash the potatoes or pass through a ricer.
In a small saucepan heat the cream and add the butter. Pour over the mashed potatoes.
Add the horseradish and mix through the potato, season with a little salt and pepper.