- STEP 1
Preheat the oven to 160 degrees Celcius
- STEP 2
Place the oil in a casserole dish over a high heat. Dice the beef and add to the pan to brown on all sides - it's easiest if this is done in batches. Once cooked, transfer the meat to a separate plate.
- STEP 3
Cut the bacon into small pieces and add to the pan with the onion and garlic. Fry the bacon until it starts to brown.
- STEP 4
In a separate wide-based pan, pour in the wine and boil to reduce by half.
- STEP 5
Sprinkle the flour over the onion,bacon and garlic mixture and then pour over the reduced wine, brandy and beef stock. Stir until combined and thickened, and bring to the boil.
- STEP 6
Add the remaining stock, return the meat to the pan, season with salt and pepper and add the thyme.
- STEP 7
Bring to the boil, then cover with a lid and place in the oven for 1hr 30 mins to 2 hrs.
- STEP 8
Just before the beef is done, cut up the mushrooms in hald and fry over a medium heat with a knob of butter for about 2 mins.
- STEP 9
Peel the pickling onions and add them to the pan, tossing together.
- STEP 10
Add the mushrooms and onions to the casserole and then continue to cook for another 40 mins, or until the meat is completely tender.
- STEP 11
Sprinkle with parsley and serve immediately, perhaps with some mashed potato and carrots.