Ingredients

Instructions

1Preheat the oven to 140ºC fan/160ºC conventional/Gas 3

2Pour the wine into your Circulon large saucepan and add the bay leaves and garlic. Bring to a gentle simmer for 30 minutes until reduced by almost half

3Heat 1tbs of the oil in your Circulon non-stick Stockpot or Casserole and fry the bacon for a few minutes until golden then lift out and set aside, leaving the fat in the pan

4Add the carrots, pearl onions and mushrooms to the pan and fry for 5 minutes until golden. Tip into a bowl and set aside

5Fry the sliced onion for 3-4 minutes until golden then lift out and set aside on a separate plate

6Place the beef into a bowl and sprinkle over the flour then toss to coat all the pieces evenly. Add the rest of the oil to the casserole and fry the beef in batches until just sealed and browned all over

7Add back the sliced onions then pour over the reduced wine and the beef stock. Add the thyme, season with black pepper and place on the lid. Cook in the oven for 2½ hours, stirring occasionally until the meat is very tender

8Remove the lid and add the carrots, pearl onions and mushrooms then return to the oven, uncovered for half an hour

9Add the cooked bacon lardons and heat for a further 5 minutes then sprinkle over the parsley before serving