Boeuf bourguignon

Ingredients

1 to dust	Flour
1 kg	Chuck steak, beef, cut into 3cm chunks (Main)
3 Tbsp	Oil
12	Baby onions
150 g	Bacon, diced
2 cloves	Garlic, chopped
2	Carrots, chopped
2 sprigs	Thyme
2	Bay leaves
150 g	Button mushrooms
1 Tbsp	Flour
½ bottle	Red wine
1 to serve	Fresh parsley, chopped

Directions

1. Preheat an oven to 160C.
2. In a plastic bag or bowl dust the meat with the flour.
3. Heat 2 Tbsp of oil in a frying pan, brown the meat in batches and place in a casserole dish.
4. Add the rest of the oil to the pan, and brown the bacon, onions, and garlic. Place in the casserole dish.
5. Add the carrots, thyme, bay leaves and mushrooms. Toss through the flour.
6. Add the wine, salt and pepper. Stir well, cover then cook for 1 hour. Check the meat is tender. It may need another 15-30 minutes.
7. Garnish with plenty of chopped parsley, and serve with fettuccine.