If you love this recipe then try our pressure cooker beef bourguignon.
Ingredients
Method
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.
