If you love this recipe then try our pressure cooker beef bourguignon.
1.Peel onions, leaving root end intact so onion remains whole during cooking.
2.Heat oil in large flameproof dish; cook beef, over heat, in batches, until browned. Remove from pan.
3.Add butter to dish; cook onions, garlic, bacon and mushrooms, stirring, until onions brown lightly.
4.Sprinkle flour over onion mixture; cook, stirring, until flour mixture thickens and bubbles. Gradually add stock and wine; stir over heat until mixture boils and thickens.
5.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.