Rich and hearty beef bourguignon - Starts at 60

Ingredients

• 600g blade or topside steak, lean, trimmed of excess fat and cut into cubes
• 2 tablespoons olive oil
• 12 baby onions, peeled
• 300g button mushrooms, left whole or halved if large
• 2 tablespoons plain flour
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups water
• 1 beef stock pot
• 3 carrots, peeled and sliced
• 2 tablespoons chopped parsley