Beef Burgundy

Serving size: Serves 4

Cooking time: More than 2 hours

Course: Main

300g baby brown onions
2 tablespoons olive oil
2kg gravy beef, trimmed, chopped coarsely
30g butter
4 rindless turkey bacon rashers (260g), chopped coarsely
400g button mushrooms, halved
2 cloves garlic, crushed
¼ cup (35g) plain flour
1¼ cups (310ml) beef stock
2 bay leaves
2 sprigs fresh thyme
½ cup coarsely chopped fresh flat-leaf parsley

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, bacon, mushrooms and garlic, stirring, until onions are browned lightly.
Sprinkle flour over onion mixture; cook, stirring, until flour mixture thickens and bubbles. Gradually add stock; stir over heat until mixture boils and thickens. Return beef and any juices to dish, add bay leaves and thyme; bring to the boil. Reduce heat; simmer, covered, about 2 hours or until beef is tender, stirring every 30 minutes.
Remove from heat; discard bay leaves. Stir in parsley.