Tip the beef into a large bowl with
the bay leaves, thyme, wine and some
pepper, then cover and leave in the
Heat oven to 200C/180C fan/gas 6.
Place a colander over another large
bowl and strain the marinated meat,
keeping the wine. Heat half the oil in
a large frying pan, then brown the meat
in batches, transferring to a plate once
browned. When all the meat is browned,
pour a little wine into the now-empty
frying pan and bubble to release any
caramelised bits from the pan.
Heat the rest of the oil in a large
casserole and fry the carrots and
chopped onions until they start to
colour. Stir in the flour for 1 min, then
add the tomato purée. Add the beef
and any juices, the wine from the
frying pan and the rest of the wine
and herbs. Season and bring to a
simmer. Give everything a good stir,
then cover. Transfer to the oven
and bake for 2 hrs until the meat
is really tender. Cool. Will freeze for up
to 3 months.
To serve, defrost completely overnight
in the fridge if frozen, then place on a
low heat to warm through. Meanwhile,
heat the butter in a frying pan and add
the bacon and pearl onions. Sizzle for
about 10 mins until the bacon starts to
crisp and the onions soften and colour.
Add the mushrooms and fry for another
5 mins, then stir everything into the
stew and heat for 10 mins more. Serve
scattered with chopped parsley.