A recipe by Michel Roux Jr

Ingredients

• 1 bottle of red Burgundy wine
• 700g braising beef (chuck is good but cheek is best)
• plain flour, for dusting
• vegetable oil
• 1 onion, peeled and sliced
• 2 garlic cloves, peeled and crushed
• 60ml brandy
• 1 bouquet garni, made up of thyme, bay leaf and parsley stalks
• 400ml beef or veal stock (see below)
• 2 tbsp cold unsalted butter
• salt
• black pepper
• 3 tbsp unsalted butter
• 12 brown-skinned cocktail or button onions (or small shallots), peeled
• 12 young carrots, peeled
• 120g smoked streaky bacon rashers or ventrèche, cut into thin strips
• 12 button mushrooms, wiped
• juice of ½ lemon