Ingredients
1½ kg chuck or boneless shin/gravy beef4 sprigs flat-leaf parsley
4 sprigs of thyme
1 fresh bay leaf
2 cups red wine
1 cup beef stock
1 tbsp plain flour
1 tbsp olive oil
30 g butter
12 (about 280g) small pickling onions or shallots, peeled
200 g button mushrooms, stalks trimmed
250 g bacon, rind removed, cut into short strips
1 cup water
Description
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