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Ingredients
- 300g baby brown onions
- 2 tbsps olive oil
- 2kg gravy beef, trimmed, chopped coarsely
- 30g butter
- 400g button mushrooms, halved
- 4 rindless bacon rashers (260g),chopped coarsely
- 2 cloves garlic, crushed
- ¼ cup (35g) plain flour
- 1¼ cups (310ml) beef stock
- 2½ cups (625ml) dry red wine
- 2 bay leaves
- 2 sprigs fresh thyme
- ½ cup coarsely chopped fresh flat-leaf parsley
Method
Peel onions, leaving root end intact so onion remains whole during cooking. Heat oil in large flameproof dish; cook beef, in batches, until browned. Add butter to dish; cook onions, mushrooms, bacon and garlic, stirring, until onions are browned lightly. Sprinkle flour over onion mixture; cook, stirring, until flour mixture thickens and bubbles. Gradually add stock and wine; stir over heat until mixture boils and thickens. Return beef and any juices to dish, add bay leaves and thyme; bring to boil. Reduce heat; simmer, covered, about two hours or until beef is tender, stirring every 30 minutes. Remove from heat; discard bay leaves. Stir in parsley.
