Ingredients

3lb (1.35kg) Beef chuck, cut in 2" cubes

1 small Onion, sliced

2 cups Red wine

1 small Bay leaf

4 sprigs Parsley

1 pinch Thyme

2 tbsp Olive Oil

1/2 tsp Salt

1/4 tsp Pepper

1 small Carrot, sliced

1 Garlic clove, crushed

3 tbsp Butter

1 tbsp Flour

1/2 cup stock

4oz (113g) Salt pork, diced

24 small White onions

1 cup Mushrooms, fresh or tinned, sliced

Method

In deep bowl, combine meat, sliced onion, wine, bay leaf, parsley, thyme, oil, salt, pepper, carrot, and garlicup

Let stand for 4 hours, turning meat occasionally.

Remove meat and pat dry with paper towels.

Strain marinade and set aside for further use.

In dutch oven or large, heavy saucepan, heat 2 tbsp butter.

Add meat and cook until well browned on all sides.

Add flour and cook for 3 minutes, stirring constantly.

Stir in stock and marinade.

Bring to boil.

Cover and simmer for 2 hours.

Meanwhile, in a small saucepan, heat remaining butter.

Add salt pork and onions, and cook over medium heat for 10 minutes, or until pork and onions are golden brown.

Remove them to pan in which meat is cooking.

Add mushrooms.

Bring to boil.

Cover and simmer for 45 minutes, or until meat is fork tender.

Serve with boiled potatoes.

Cooks Comments and Tips

.