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.
Sign up for our newsletter
Sign up to receive the Women’s Weekly Food newsletter and offers we choose to share with you straight to your inbox
Are Media Pty Limited collects your personal information through this site to process registrations, send out newsletters, communicate offers, discounts, competitions, or surveys, and to provide you with targeted advertising based on your online activities. Our Privacy Policy contains information on how you can access or correct your personal information, which entities we may disclose your personal information to (including overseas recipients), how to opt out of targeted advertising, and how to lodge a complaint.
