2 tbsp oil
125g/4oz bacon lardons
1kg/2¼lb topside, rump or lean braising steak, cut into cubes
1 garlic clove, crushed
2 tbsp plain (all-purpose) flour
1 bouquet garni
150ml/¼ pint/ scant ⅔ cup beef stock
300ml/½ pint/1¼ cups Burgundy or other full-bodied red wine
50g/2oz/4 tbsp butter
12 baby onions, peeled
225g/8oz button mushrooms
salt and ground black pepper
2 tbsp chopped fresh parsley
1 Preheat the oven to 170°C/325°F/Gas 3.
2 Heat the oil in a large flameproof casserole over a medium heat. Add the bacon and brown quickly all over, then remove and set aside.
3 Add the steak in batches and cook, stirring, until browned. Return the bacon to the casserole and add the garlic. Stir in the flour and add the bouquet garni, stock and wine. Bring to the boil, stirring. Season with salt and pepper, cover and cook in the oven for 2½ hours.
4 Meanwhile, heat the butter in a frying pan and fry the onions until tender and golden brown. Remove and set aside. Add the mushrooms and fry for 2–3 minutes.
5 Add the mushrooms and onions to the casserole and cook in the oven for 30 minutes. Discard the bouquet garni and serve sprinkled with parsley.