Directions

Parboil bacon in water for a few minutes. Pat dry then fry with beef fat trimmings. Remove bacon and trimmings from oil.

Season beef with salt then brown in batches. Add black pepper on browned beef. Set aside beef.

Toss onions and garlic in oil til translucent. Add carrots, a sprig of thyme, a few sprigs of parsley and bay leaf. Add red wine. Cover and simmer for 2 hours.

Remove beef and carrots. Drain stock and discard the rest. Reduce stock over low heat. Add only the beef to the stock.

In separate pan add skimmed beef fat stock and half tbsp butter. Add pearl onions and brown. Add a scoop of beef stock to the pan to braise. Add thyme, chopped parsley and bay leaf. Season with salt and pepper. Put onions in bowl with carrots.

Don't clean the pan. Add 1/2 tbsp butter to pan and toss in sliced mushrooms. Brown mushrooms. Season with salt and pepper. Set aside.

In a small bowl add 2 tbsp of flour and a scoop of beef stock. Strain into another small bowl to ensure no lumps. Pour thickener into pot.

Put onions, carrots and mushrooms in the pot. Stir and serve with potatoes or noodles.