Beef bourguignon

Method:

Preheat oven to 180ºC. Combine stock cubes and water in a jug.

Heat 2 teaspoons of oil in a flameproof casserole dish over medium-high heat. Cook one-third of the beef for 2-3 minutes or until golden. Transfer to a plate.

Repeat, in 2 more batches, with oil and remaining beef.

Heat the remaining oil in the dish. Add the brown onion and garlic. Cook, stirring occasionally, for 5 minutes or until golden.

Add the flour and tomato paste. Cook, stirring, for 1 minute. Gradually add the wine, stirring constantly, until well combined.

Add the beef, stock, thyme and bay leaves to the mixture. Cover and bake for 2 hours.

Meanwhile, melt butter in a frying pan over medium-high heat. Cook the spring onion and mushrooms, stirring, for 5 minutes or until golden.

Add mushroom mixture to the dish. Bake, covered, for a further 15 minutes.

Stir in the parsley. Season with salt and pepper