Heat a little clarified butter in a frying pan. Mix the flour, salt and pepper in a deep dish. Toss the meat in the flour in batches, brown for approx. 3 mins., remove from the pan. Reduce the heat and wipe the cooking fat from the pan.
To braise the beef
Fry the bacon, onion and garlic in the same pan for approx. 5 mins. Add the celeriac, carrots, mushrooms and half of the chestnuts, cook for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the red wine and reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and braise for approx. 1½ hrs. Add the remaining chestnuts and the rosemary, braise (uncovered) for a further 15 mins., season.