Rich & classic Beef Bourguignon

Ingredients

• 1 bottle of full-bodied red wine, preferably from Tokara
• 1 Tbsp olive oil
• 60g butter (divided)
• 1.4kg stewing steak such as topside, chuck, rump pot roast & silverside cut into 5cm pieces (you can ask a butcher to do this)
• 2 – 3 medium carrots, peeled and cut into 0.5cm rounds
• 2 medium onions, peeled, halved and sliced into 0.5 cm thick rounds
• 2 Tbsp flour
• Crushed black pepper (about 1 tsp)
• 750ml beef broth (I used 3 sachets of concentrated beef stock from Woolies)
• 1 large celery stalk cut in half
• 1 bouquet garni (3 sprigs fresh thyme, 2 fresh bay leaves, 4 stems flat-leaf parsley, tied together with a green leek leaf, or string)
• 2 cloves garlic, peeled and degermed (the middle germ grain removed), and cut in half
• 16 small white or pickling onions, peeled (or 8 small onions)
• 1 tsp coarse salt
• 1 tsp caster sugar
• 125g lardons or chopped streaky bacon
• 200–225g small button mushrooms, cleaned and with their stems trimmed
• 1 tablespoon finely chopped parsley
• Salt and pepper