Ingredients

• 30ml/2 tbsp olive oil

• 225g/8 oz piece streaky bacon, diced

• 12 whole baby onions

• 900g/2 lb braising steak, cut into 5 cm/2 in squares

• 1 large onion, thickly sliced

• 15g/1/2 oz plain flour

• about 450ml/3/4 pint red Burgundy wine

• bouquet garni

• 1 garlic

• 225g/8 oz button mushrooms, halved

• salt and ground black pepper

• chopped fresh parsley, to garnish

Serves 4

Method:

1. Heat the oil in a flameproof casserole and fry the bacon and bay onions for 7-8 minutes, until the onions have browned and the bacon fat is transparent. Remove with a slotted spoon and reserve.

2. Add the beef to the casserole and fry quickly on all sides until evenly browned. Add the sliced onion and continue cooking for 4-5 minutes.

3. Sprinkle over the flour and stir well. Pour over the wine and add the bouquet garni and garlic. Cover with tightly fitting lid and simmer gently for about 2 hours.

4. Stir in the reserves sautéed onions and bacon and add a little extra wine, if necessary.

5. Add the mushrooms. Cover again and cook for a further 30 minutes. Remove the bouquet garni and garlic and garnish with chopped fresh parsley.