SERVES 6 PREP + COOK TIME 2 HOURS 45 MINUTES
280g baby (pickling) onions
2 tablespoons olive oil
2kg gravy beef, trimmed, chopped
2 cloves garlic, crushed
4 rindless bacon slices (260g), chopped coarsely
400g button mushrooms, halved
¼ cup (35g) plain (all-purpose) flour
1¼ cups (310ml) beef stock
2½ cups (625ml) dry red wine
2 bay leaves
2 sprigs fresh thyme
½ cup coarsely chopped fresh flat-leaf parsley
1 Peel onions, leaving root end intact so onion remains whole during cooking.
2 Heat oil in large flameproof dish over high heat; cook beef, over heat, in batches, until browned. Remove from pan.
3 Add butter to dish; cook onions, garlic, bacon and mushrooms, stirring, until onions brown lightly.
4 Sprinkle flour over onion mixture; cook, stirring, until flour mixture thickens and bubbles. Gradually add the stock and wine; stir over heat until the mixture boils and thickens.
5 Return beef and any juices to dish, add bay leaves and thyme; bring to the boil. Reduce heat; simmer, covered, about 2 hours or until beef is tender, stirring every 30 minutes. Remove from heat; discard bay leaves. Stir in parsley. Serve with mashed potato or polenta.
Test Kitchen tip
We used gravy beef as it can cook for a shorter period than chuck steak. If you used a cut like chuck you would need to increase the cooking time by about 1 hour.